The steps of poached meat, the practice of steamed poached eggs with minced meat

Lotus bag meat is also known as Zhuangyuanlai, in Ganzhou, Jiangxi Province, also known as lotus bag, is a traditional dish of the Han nationality in Jiangxi Province, because it is bandaged with lotus leaves, so it is also known as lotus bagging. It is said to be more than 1778 (the forty-third year of Qianlong).

Dai Yaheng was happy to be the champion, and he let the people who came to celebrate the family eat the banquet, and each person brought a purse home for the elderly to taste. Purcha pork has a long history in Jiangxi is a famous dish, a must-have finale for family red and white ceremonies, marriages, further education, promotions, and banquets.

Cuisine. The production and taste of poached pork are quite particular, not ordinary people can do, in our hometown is generally the chef in the palm of the hand, the success of this dish also indicates people's perception of the chef and his reputation, etc., is a very important traditional dish. The main ingredient of poached pork is pork cut into cubes, and the ingredients are fried rice noodles, followed by sugar, salt, soy sauce and pepper.

Star anise, five-spice powder.

Broth and other seasonings. When making, pay attention to stirring these evenly, marinate for about 1 hour, wrap 2 to 3 dried lotus leaves into the shape of a "champion hat" with a round bottom and a sharp top, and finally steam for about 3 hours.

Purached pork, champion dish (Gannan.

purse grub).

1000 grams of pork belly glutinous rice flour.

100 grams. 100 grams of cooked powder and 4 lotus leaves.

Gannan homemade glutinous rice wine.

1/2 bowl pepper 10 grams.

20 grams of five-spice powder and 2 tablespoons of sugar.

3 tablespoons of light soy sauce and 20 grams of salt.

The practice of purse meat, champion dish (Gannan lotus grub).

Step 1: Soak the lotus leaves in cold water one day in advance, and prepare the required ingredients such as pork belly, glutinous rice flour, and cooked flour.

Step 2: Before using lotus leaves, they must be boiled in boiling water to soften and set aside, and then washed for later use.

Step 3: Cut the pork belly into tofu.

The size of the poached meat is generally made in large quantities, and it is rarely done individually.

Step 4: Prepare the meat, which can be braised pork belly soup or chicken soup.

Step 5 After all the raw materials are prepared, put in a basin and put in pork belly, glutinous rice flour, cooked powder, sugar, homemade rice wine, pepper, high-quality light soy sauce, five-spice powder, and peanut oil.

Stir all ingredients together and marinate for an hour.

Step 6: Wrap 2 to 3 prepared lotus leaves into the shape of a "champion hat" with a lower circle and a sharp top, and then pour in the pre-marinated pork belly in a bowl.

The practice of purse meat, champion vegetables (Gannan hebao gills)**7

Step 7: Retort the wrapped poached meat, put it in layers, and steam it for more than 5 hours.

The practice of purse meat, champion dish (Gannan lotus bun gill) **8

Step 8: If you don't have a happy event at home, you can't eat it, and the steamed poached pork can be served.

The practice of pursued meat and champion vegetables (Gannan hebao) **9

Step 9: Open the lotus leaves in the order of the bag, and you can have a beautiful meal.

Cooking techniques of poached pork and champion dishes (Gannan lotus grub).

The marinating and steaming time and heat of poached pork must be well controlled, which is the key to the success or failure of this dish; When packing, the technique is very important, or it is not unformed, which requires a professional chef to take charge.

The preparation of steamed poached eggs with minced meat is as follows:1. Prepare the ingredients.

2. Chop the pork first, use light soy sauce, salt and peanut oil.

Cooking wine, sugar, cornstarch to taste.

3. Heat the oil pan and fry the lean meat until fragrant.

4. Stir-fry the lean meat until cooked and serve.

5. Beat the eggs and season with a pinch of salt.

6. Stir the eggs well, add a little warm boiled water, and mix into egg liquid.

7. Boil hot water in a pot, put egg mixture, and steam.

8. Steam the egg mixture for about 10 minutes, then add the minced meat and steam until cooked.

Summary. 5.Pour an appropriate amount of water into the pot, gently pour in the eggs filled with minced meat when the water boils, and do not use a spatula to move the eggs when they are not formed. When boiling eggs, use a small bowl to add sesame oil, light soy sauce (salt is not used for soy sauce), monosodium glutamate, chopped green onions, or coriander.

Hello dear, the method of poached egg and meat is as follows.

1.Chop the meat and add your favorite seasoning.

2.Knock the eggs into a small wine cup.

3.Gently use a chopstick to dig a hole in the middle of the egg yolk.

4.Slowly add the seasoned minced meat to the egg yolk. The range of action must be small, and don't break up the egg yolk.

5.Pour an appropriate amount of water into the pot, and gently pour the eggs filled with minced meat into the boiling water. When boiling eggs, use a small bowl to add sesame oil, light soy sauce (salt is not used in soy sauce), monosodium glutamate, chopped green onions, or fragrant vegetables.

6.Cook for about 7 minutes and you're almost ready to cook.

Wash the pork belly, cut it into thin slices, put it in a bowl and add cooking wine, salt, sugar, light soy sauce, oyster sauce, fermented bean curd, green onion and ginger, mix well and put it in the refrigerator to marinate to taste. Take out the marinated meat, add the steamed pork rice noodles and mix well, so that each slice of meat is coated with rice noodles. Rinse the fresh lotus leaves with water, put the pork belly slices covered with rice noodles into the lotus leaves, wrap them, and steam them for 1 hour; Remove and cut the lotus leaves and serve.

1. Wash the pork belly, cut it into thin slices, put it in a bowl and add cooking wine, salt, sugar, light soy sauce, oyster sauce, fermented bean curd juice, green onion and ginger, mix well, and then put the rolling ears into the refrigerator to marinate and prepare for flavor.

2. Take out the marinated meat, add steamed pork rice noodles and mix well, so that each piece of meat is coated with rice noodles.

3. Rinse the fresh lotus leaves with water, put the pork belly slices wrapped with rice flour into the lotus leaves, wrap them, and steam them for 1 hour.

4. Take out the lotus leaves, put them upside down on the plate, and cut the lotus leaves to eat.

Ingredients: 500g of intermediate pork belly, 1 dried lotus leaf, oil, salt, glutinous rice flour, appropriate amount of sugar. The meat is marinated and the lotus leaves are cut to the right size. Wrap the meat in it, prick it with tin foil, and put it in a pressure cooker to steam for 20 minutes. <

Ingredients: 500g of intermediate pork belly, 1 dried lotus leaf, oil, salt, glutinous rice flour, appropriate amount of sugar.

1. The meat is marinated.

2. Cut the lotus leaves to the right size.

3. Wrap the meat in it and tie it with tin foil.

4. Put it in a high-pressure Sanqingzhou pot and steam for 20 minutes.