The practice of Huaishan meatloaf, the practice of yam meatloaf

Ingredients: Lean meat, Huaishan.

Method: Peel and wash the Huaishan and slice it, and chop the lean meat.

Put the three ingredients together in a blender and whip (I want to be lazy and save some time, if you have time, you can also chop it into meat puree with a knife), it's a bit mushy, because there is Huaishan in it.

Stir well and add the peanut oil.

Mix well with a little salt, then put the water to a boil and put it in a pot to steam for 6 to 7 minutes.

Generally, the meatloaf made of lean meat will be relatively hard, but this Huaishan steamed meatloaf does not have to worry about this problem, because Huaishan is rich in starch, which will make the meatloaf very soft.

Huai Shan is also known as yam, it is very rich in nutrients, the tuber is rich in a variety of essential amino acids, proteins and starches, and has mucus.

Allantoin, choline.

Cellulose, vitamins A, B1, B2, C, and minerals such as calcium, phosphorus, iron, iodine, etc. Can be eaten as a vegetable.

1. Add light soy sauce, pepper, salt, a little sugar, chicken essence and black bean sauce to the pork filling, stir well and marinate.

2. Handle the yam, under tap water, and peel the skin with a peeler while rinsing. Treating yam in this way can not only avoid the pain of itchy hands, but also effectively prevent oxidation and blackening. Smash it with a knife and chop it into large cubes. Rinse off the mucus with water.

3. Dice the onion. Put together the onion and diced yam and beat in the eggs. Stir it to combine. Add the marinated pork filling and stir well.

4. Add the flour, add slowly, stirring while adding until it is relatively viscous. It can be shaped into small pieces with a spoon or by hand.

5. Heat the pot, pour in a little oil, pour the batter directly into the pot, and smooth it with a spoon. Fry on low heat on both sides until golden brown.

6. Tips: 1. Crushed yams, large particles, the taste will be better. 2. Add the flour slowly, stirring while adding to prevent adding too much at once. 3. Low heat, thick bottom pan, to a little oil. 4. Cover and fry over low heat until golden brown on both sides.

7. Yams are divided into crispy yams and flour yams, I have tried both of them, and they are crispy', which will have the texture of horseshoe. The noodles are also soft and delicious, with the style of potatoes!

8. Fry a thick meatloaf in a pan, which can be enjoyed by a family of three in just 20 minutes. Wake up early and give it a try!

9. The taste of this crispy yam is really the same as the horseshoe! Crunchy and refreshing. After adding the pork filling and Lao Gan Ma tempeh, the meatloaf is more than spicy and has an endless aftertaste.

<> "Steamed pork cake with winter melon and yam.

Ingredients required: Winter melon, yam, pork.

How to make a type of clap finger:

1. Soak the green onion and ginger in hot water, chop the pork and yam into a puree, put 1 tablespoon of soy sauce, 2 tablespoons of green onion and ginger with water, 1 tablespoon of starch and stir to strengthen, and then put 1 sentence of supplementary food oil to mix sentences.

2. Peel and slice the winter melon and put it in a bowl of Hechi, spread the meat filling with cold water and steam it in the pot for 20 minutes.

500 grams of Chinese yam, 150 grams of white sugar, 150 grams of bean paste filling, 90 grams of flour, a little flavor and food coloring. [1]

How to make it.

The white sugar is divided into 2 parts, each part is mixed with red and green pigment to make pink sugar powder and light green sugar powder, and a little flavor is added when mixing the sugar powder; After washing the yam, it is steamed in the basket, cooled, peeled off the skin, pounded into a puree, added flour, kneaded into a dough, and divided the dough into 2 pieces, rolled out into a thick cake of 13 cm square, took one of them, and spread the bean paste filling on top. Cut the cake into 3 mm thick slices and spread it on top of the bean paste filling, then spread another yam dough cake on top of the cake. Then cut in half and sprinkle pink powdered sugar in half; Sprinkle half with powdered light green sugar, put the two together, cut into 4 strips, then cut each strip into 5 pieces, and steam the cooked food.

Recipe] 500 grams of Huai yam, 25 grams of longan meat, cooked lotus seeds, green plums, Beijing cakes, egg cakes, melon seeds, 100 grams of cooked flour, 200 grams of sugar, appropriate amounts of honey, cherries, lake flour and oil.

Production] 1Beat the Huai yam into fine powder, add cooked flour and water, knead into Huai Yam dough, and cut the green plum into willow leaves; Cut the cake into diamond-shaped slices; Wash the cherries and melon seeds; Cut the cake into 3 cm long shreds.

2.Knead the yam dough into a circle, put it in a flat plate, press it into a round cake, put the lotus seeds around the round cake, the cherries in the second circle of the round cake, the longan meat in the third circle, the egg cake in the fourth circle, the melon seed kernel in the fifth circle, the green plum slices in the middle into a flower and leaf shape, and cut the rest of the cake into small cubes for later use.

3.Cover the top of the Huai Yam round cake with a large piece of cotton paper, steam it for about 15 minutes, then take it out, remove the cotton paper, put the Beijing cake silk in the middle of the round cake in the shape of a chrysanthemum, and sprinkle the cake diced to make stamens.

4.Put water in the wok, add honey and sugar, boil it with a fire, skim off the foam, then pour in the starch to thicken the juice, and finally increase the oil and pour it on the Huai Yam cake.

Diet] 1 time a day.

Efficacy] Nourishes the heart and soothes the nerves, strengthens the spleen and stomach. It is suitable for insomnia, palpitations, and spleen deficiency and lack of food.

Hello, I am happy to serve you and give you the following answer: You can put meatloaf, but pay attention to the practice of boiling salty in Huaishan: 1

First wash the Huaixiao Zhengshan, soak it in clean water, and then remove and drain the water; 2.Put Huaishan into a pot, add an appropriate amount of water, and bring to a boil over high heat; 3.Put the meatloaf into the pot and cook until the meatloaf changes color, then add an appropriate amount of salt and continue to cook until the Huaishan is soft; 4.

Finally, take out the Huaishan and meatloaf together, put it on a plate, and enjoy. Personal tips: The practice of boiling salty in Huainianqiao Mountain is very simple, but it is necessary to pay attention to controlling the heat, and the cooking time should not be too long, so as not to rot Huaishan and affect the taste.

In addition, when the meatloaf is to be put in the pan, the surface of the meatloaf should be coated with a layer of starch to prevent the meatloaf from becoming sticky after cooking.

With a delicious breakfast, to wake up the good time in the morning, today's breakfast chicken soup Huaishan noodles.

1.Peel the Huai Shan and cut it into large pieces.

2.Put in a pot and steam. This process may be quite long, so you can cut it shorter when cutting the sections.

3.When cooked, take it out, put it in a bowl and mash it with a spoon. Add some cornstarch, mix with Huaishan mud and form a ball, and knead it into a small cake. Coat in a layer of egg wash and roll in the breadcrumbs again.

4.Finally, put it in the pan and fry it.

<>1 The yam is steamed, pressed into the mud, and the sugar is added while it is hot, the sugar only promotes fermentation, the amount of a good front soup spoon can be burned, and after cooling, add yeast and eggs, and stir well.

2. Pour the stirred Huaishan mud into the flour and stir it into a flocculent shape with chopsticks.

3. Start and surface.

4 and to three lights, that is, face light, basin light, hand light.

5. Sprinkle dry powder, roll it into a circle with a thickness of 1 cm, then press it with a grinding tool, press the remaining noodles and continue to knead, then roll, and then press It is not a waste of skin.

6. Sprinkle dry powder on the table, then put the pressed cake on it, cover it with plastic wrap, and pick up the cake after proofing for 40 minutes. Small fire! Small fire! The important thing to say socks imitate three times! Fry until golden brown on both sides!

Ingredients: about 700 grams of Huaishan, about 400 grams of flour, about 50 grams of sesame seeds, about 50 grams of peanuts, and about 50 grams of sugar.

Method 1: Stir-fry sesame seeds and peanuts until fragrant.

2. Break the peanuts with a food processor, and mix the sesame seeds, crushed peanuts and sugar evenly to make the filling.

3. Huaishan peeling and cutting sections, steaming in the discharge pressure cooker and pressing into puree.

4. Add flour to Huaishan mud and neutralize evenly.

5. Take a meatball-sized dough, pinch the sesame peanut sugar filling, seal it tightly and flatten it, 6. Pour an appropriate amount of oil into the pan, bring to a boil over high heat and turn it into a low heat, and put the finished Huaishan cake into the pan to fry.

7. There are two key points to pay attention to in the whole pancake process: the fire should be low, and the cake should be turned frequently, so that it will not burn.

1.Peel the Huai Shan and cut it into large pieces.

2.Put in a pot and steam. This process may be relatively long, and it can be appropriately shortened when cutting sections3

When cooked, take it out, put it in a bowl and mash it with a spoon. Add some cornstarch, mix with Huaishan mud and form a ball, and knead it into a small cake. Coat in a layer of egg wash and roll in the breadcrumbs again.

4.Finally, put it in the pan and fry it.