How to make longan buckle meat, the practice of longan with sand meat

Buckle the meat blank. 500g

Accessories. Lotus seed.

Amount. Plum cabbage.

60g dried red peppers.

3g old godmother.

30g oyster sauce.

5ml rice wine.

5 ml monosodium glutamate. 1g chicken bouillon.

3 g salt. Amount. Steps.

1.Cut the meat into pieces about 6 cm wide and cut into thin slices about a millimeter thick.

2.Wash and drain the lotus seeds.

3.Take a slice of meat and roll it up as shown (not too tight).

4.Stuff a lotus seed in the middle of the meat roll.

5.Arrange the meat rolls from the middle of the bowl to the outside.

6.Wrap the perimeter tightly with the remaining slices of meat.

7.Put Lao Gan Ma, rice wine, oyster sauce, monosodium glutamate, chicken essence, and salt in a bowl and mix them into tempeh sauce and spread them on the meat rolls.

8.Soak the plum cabbage in warm water until soft, wash and chop finely.

9.Chop the dried red pepper with a knife and set aside with the chopped plum cabbage.

10.Heat oil in a wok and stir-fry over medium heat with chopped dried vegetables, chopped red pepper and a little salt over medium heat.

11.Place the fried dried vegetables in a bowl filled with meat and lay them flat.

12.Put the finished button meat into the steamer, steam for 40 minutes.

13.Take the steamed button meat out of the steamer, buckle the plate containing the button meat on the bowl, turn it over, remove the button bowl and serve it.

Tips: Features:

Slightly spicy, fragrant and soft, oily but not greasy.

This dish is usually made after bedtime, not for dinner.

1. Ingredients: 500 grams of pork belly, 100 grams of glutinous rice, 100 grams of bean paste, 2 tablespoons of soy sauce, 50 grams of lard, 20 grams of sugar, 1 teaspoon of honey, appropriate amount of water.

2. Prepare the pork belly (more than three layers are better).

3. Add water to the pot, put the pork in, cook until it is broken, and then remove it.

4. Wipe the surface moisture of the pork skin, smear it with soy sauce to color, and then coat it with a layer of honey, and the color of the smeared meat skin is very beautiful.

5. Start another pot, add oil (not too much), when the oil temperature is six or seven hot, the meat skin is facing down, put it in the pot and shout that it is bright, at this time the oil in the pot Zheng Kuan will splash around, it is better to resist it with the lid of the pot, or it is safer to cover the lid directly, fry until the surface of the meat skin is browned, and then take it out.

6. Put it in the boiling water just now, and continue to cook for a few minutes, the purpose of this is twofold, one is to remove the greasy, and the other is that the skin of the meat will be wrinkled at the end.

7. Wash the pot, wipe it dry, dig a large spoonful of lard into it, and fry it over low heat.

8. After the glutinous rice is cooked in water, pour it into the lard pot (the glutinous rice needs to be soaked for 24 hours in advance), stir-fry evenly over medium heat, (you can add an appropriate amount of brown sugar), and shovel out the fried glutinous rice.

9. Prepare the bean paste.

10. Cut the pork belly into "slices", that is, the first knife is not cut, and the second knife is cut again.

11. Stuff the bean paste into the slices, put them together and flatten them, and place the meat slices with the skin facing down at the bottom of the bowl in turn.

12. Put the fried glutinous rice on top and compact.

13. Put it in the steamer, remember to add enough water, first high heat and then medium and low heat, about 2 hours, take out the buckle and put it on the plate, sprinkle with sugar.