Braised snacks with pure meat stuffing splints are about to disappear in Ningxia

Braised snacks

raw material:

Lamb 400 g Eggs 2 pieces Spinach 25 g Fresh ginger 5 g

Garlic sprouts 15 g Fine salt 3 g MONOS glutamate 2 g Wet starch 30 g Pepper water 15 g Soy sauce 25 g

500 g clear soup 1000 g sesame oil (about 150 g)

make

1. Wash the lamb and smash it into a meat paste with the back of a knife. Wash and cut the spinach into small pieces. Chopped green onion and fresh ginger; Cut the garlic seedlings into strips.

2. Take a pot, smash in the egg (1), then put in the smashed minced meat, minced green onion, fresh ginger, fine salt (2 grams), monosodium glutamate (1g), wet starch (10 grams), pepper water (5 grams) and soy sauce (15 grams), stir well to make meat filling.

3. Take a bowl, pound in the eggs (1), then humidify the starch (5 grams), stir well with bamboo chopsticks, and make two egg skins in a stir-frying spoon. Take another bowl, add wet starch (10 g) and water (25 g) and whisk with bamboo chopsticks to form a gouache paste.

4. Lay the made egg skin (one sheet) flat on the case, smear a layer of gouache on it, and take half of the made meat filling and spread it evenly on the egg skin. Top the minced meat with another egg skin, pat it firmly by hand and compact it, and then cut it into evenly sized diamond-shaped chunks (sand cubes).

5. Put the stir-fry spoon on the fire, pour in the sesame oil, when it is 70% hot, put the cut sand cubes into the spoon one by one, fry them golden brown, and use a colander to remove the oil. When the temperature of the oil in the spoon rises to 70% hot, then squeeze the other half of the meat filling into balls with a diameter of 2 cm by hand, and also put them into the spoon one by one, fry them golden brown and pour them into the colander to drain the oil.

6. Stir-fry spoon and put on the fire, put in the clear soup, salt (1 gram), pepper water (10 grams), soy sauce (10 grams). After boiling, add the fried sand cubes, balls, spinach, monosodium glutamate (1 gram) and garlic sprouts, then skim off the foam, use the thinning wet starch (5 grams) to thin the mustard, drizzle with bright oil, and pour the soup with vegetables into the soup bowl with a spoon.

Features: Soft and tender and fragrant.

The production of splints has gradually become a legend, and I really hope that good food can be passed on and good taste can continue!