What is the practice of a thousand sons, what is the practice of a thousand sons?

Ingredient breakdown. Ingredients.

300 grams minced pork.

5 pieces of tofu skin.

Accessories. Green onions to taste.

Vegetable oil to taste.

Salt to taste. Garlic to taste.

Ginger to taste. Appropriate amount of chicken bouillon.

Spiced flavor. Smoking process.

One hour is time-consuming.

Easy difficulty. The steps of the Tohoku Chiko's practice.

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Pork sandwich meat, green onion, ginger and garlic, light soy sauce, sugar, cooking wine, salt, chicken essence, five-spice powder, oil, 2 egg mixtures, 3 teaspoons of dry starch. Put it in and stir together.

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Stir the minced meat.

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Tofu skin or 1,000 sheets can also be paved and touched with meat filling.

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Roll up one end after smoothing and <>

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Rolled. <>

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I rolled five sheets.

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Steam on high heat in a steamer for 15-20 minutes.

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Take out the steamed Chiko.

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Wok. Put tin foil in it and sprinkle with sugar. Put a shelf on it. Set up a thousand sons. Cover the fire, smoke for 30 seconds, simmer for one minute to uncover...That's it.

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Smoked. <>

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After the pan is out of the pan, brush the skin with a layer of sesame oil, and it is done.

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Cut into slices and arrange on a plate.

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The color and flavor are complete.

After adding the pork filling to the green onion and ginger cooking wine, five-spice powder, soy sauce, oyster sauce, and marinating, a piece of dried tofu is cut into three sections, a section is taken and spread, the meat filling is evenly spread with the tofu skin, rolled in one direction and put into the steamer, and after boiling the pot over high heat, turn to low heat and steam for 35 minutes.

Ingredients: Pork filling: 300 grams, water starch:

Appropriate amount, dried tofu skin: 3 sheets, minced ginger: a little, minced green onion:

A little, salt: an appropriate amount, cooking wine: an appropriate amount, five-spice powder:

Appropriate amount, light soy sauce: appropriate amount, chicken essence: appropriate amount.

1. Wash the pork and chop it into minced meat, then put it in a container, add all ingredients except the dried tofu skin and mix well for later use.

2. Spread the dried tofu skin on the cutting board, then evenly spread the mixed meat filling on the dry tofu skin, and then roll it up.

3. Put the rolled meat in the steamer, then cover the lid, bring to a boil over high heat, turn to low heat and steam for 35 minutes.

After a few minutes, turn off the heat and simmer for 3 minutes, then put the meat out and let it cool.

5. Slice the meat after cooling, and then put it on a plate and enjoy.

1. Fried Qianzi is a delicacy made of pork filling, eggs, flour and other raw materials, which is a famous traditional snack in Hebei Province.

2. Ingredients: 250 grams of pork filling, 3 eggs, appropriate amount of flour. 1000 grams of seasoning oil (about 75 grams), 1 2 tablespoons of Shao wine and soy sauce, 1 3 teaspoons of refined salt and monosodium glutamate, 1 4 teaspoons of five-spice powder, a little green onion and ginger, an appropriate amount of starch, and a little pepper salt.

3. Chop the pork stuffing into a puree, add green onions, minced ginger, stir well with water, and then add refined salt, monosodium glutamate, five-spice powder, soy sauce, and Shao wine to taste, that is, the thousand seed filling.

4. Knock 2 eggs into a bowl, add refined salt and water starch and stir well, and spread out a thin "egg skin" in the oil pan; Add another 1 egg to the flour and mix into a paste for later use.

5. The round egg skin is cut in half from the middle, spread on the board, smeared with flour paste, put a thousand seeds at one end, roll the salted egg roll, seal it with batter, fry it thoroughly in the hot oil, and when it is golden brown, drain the oil, change the knife to cut the "horseshoe section", put it on the plate, and serve it with pepper and salt.

1. Add minced green onion and ginger and an appropriate amount of water to the meat filling, whip in the same direction until it is strong, then add starch and beat well.

2. Add vermicelli and mix well, then add refined salt, monosodium glutamate, five-spice powder, soy sauce, Shao wine and pepper salt to taste, stir well to form a thousand seed filling. This Qianzi stuffing should be able to pick up a piece and basically form it, it is too soft to flow out in the pot, and it is too hard to make it delicious. It's all empirical, and there is no data to refer to.

3. Add enough water to the steamer and put it in the grate, wash and squeeze the cage cloth and spread it on the grate, boil, and then spread the tofu skin on the cage cloth and spread a layer of tofu skin.

4. Next, spread the Qianzi filling on the top of the tofu skin, flatten it with a thickness of about two fingers, smooth the surface with a small amount of water, cover the pot, and steam over high heat for about 1 hour.

5. When the thousand seeds are steamed to about nine years old, open the lid, beat the eggs evenly, pour them on the surface of the thousand seeds, smooth them, and continue to steam for a few minutes to get out of the pot.

6. After removing from the pot, cut it into rectangular strips four fingers long and two fingers wide, and put it on the plate and apply a layer of sesame oil.

Chop the chopped green onion and add a piece of dried tofu slices. Add various seasonings and mix well. Spread the meat filling on top of the dried tofu. Roll it up in one direction. Steam the pot for 12-13 minutes, let it cool and cut into pieces before serving. <

1. Chop the chopped green onion and meat filling, and add a piece of dried tofu slices.

2. Add various seasonings and mix well.

3. Spread the meat filling on top of the dried tofu.

4. Roll it up in one direction.

5. Steam the pot for 12-13 minutes after steaming, and then cut into pieces after cooling.