Braised vegetables with meat oil gluten
Royalties
Shanghai green, pork shank, fresh eggs, oil gluten, shallots and shallots
seasoning
Sesame oil, salt, chicken essence, sugar, white pepper, cooking wine, green onion and ginger water, soy sauce, soy sauce
method
1) After the green vegetables are cut into roots and broken open, soak in water for a while, rinse and drain for later. Rinse the leg meat and drain and set aside. Eggs can be beaten in a bowl beforehand and set aside.
2: Chop the leg meat into a meat paste (when chopping meat, you can pour a little cooking wine into the meat to increase the humidity of the meat, so that the minced meat is not easy to splash, and it is more convenient to chop the meat).
3) Boil a pot of boiling water (add a little salt after the water boils), add the vegetables after the water boils (use boiling water to blanch the greens and break the raw vegetables).
4) Blanch the raw vegetables with cold water (squeeze out excess water after washing).
5) Chop the dried vegetables into minced vegetables.
6) Place the minced meat, minced vegetables and whole eggs in a large container.
7) Add a little salt and chicken essence, plus a small amount of sugar and white pepper (code flavor).
8) Pour in a little cooking wine and onion ginger water (adjust the viscosity of the filling with green onion and ginger water, so the green onion ginger water should be added in small quantities one by one).
9) Stir the filling well (whip in one direction).
10) After mixing well, pour in a little sesame oil (lock the water with sesame oil).
11: Mix the filling well again (whip in one direction).
12) When the filling is finished mixing, put it out (serve in a bowl and set aside).
13) After bowling, refrigerate for a while (stabilize filling).
14: Once the filling has stabilized, you can start stuffing the oil gluten.
15: Stuffed oil gluten (poke a hole in the softer part of the oil gluten surface, stuff the filling into the oil gluten, try to fill the dots).
16) Heat water on the stove (heat over high heat).
17: After bringing the water to a boil, add the oil gluten (turn it over after putting it in).
18: Pour in a little soy sauce and raw soy sauce (flip it again).
19) Cover and turn away the medium heat, simmer for a while (half of the juice and cook the filling in the oil gluten).
20) After half of the juice, add a little salt and chicken essence, and an appropriate amount of sugar to taste.
21) Stir again after seasoning (stir well).
22) Cover the pot and continue to simmer over medium heat to collect the juices.
23) Turn off the heat after the juice is semi-dry, and put the oil gluten out of the plate.
24) Drizzle in the remaining broth and sprinkle with a little green onion as a garnish. This dish is done.