How to make lotus leaf wrapped meat? The practice of wrapping meat in lotus leaves

Steps:1Wash the rice, grind it into rice flour, put it in a wok over a slight heat, and fry it until it is browned;

2.Gluten is steamed, cut into strips 6 cm long, cm wide and cm thick, and squeezed dry;

3.Squeeze out the gluten strips into soy sauce and mix well to marinate, then take out and squeeze slightly, remove part of the water, and fry them in hot oil until they are light yellow;

4.Add peanut oil in a stir-fry spoon, burn until it is hot, fry the minced ginger to make it fragrant, and then add soy sauce, sugar, monosodium glutamate, 250ml of white soup and gluten strips, and burn;

5.After boiling, move to a slight fire and simmer thoroughly, pour it into a bowl, mix in fried rice noodles, cinnamon, star anise, sweet noodle sauce, sesame oil and mix well, steam through the drawer and take out;

6.Wash the fresh lotus leaves, use a knife to draw a cross in the middle of each lotus leaf, divide it into four pieces, and then scald it with boiling water;

7.Each lotus leaf (green side down) wraps a piece of gluten, stacks it on a plate, steam it in the upper drawer for about 20 minutes, and take it out, and the original package is placed on the plate.

Lotus leaf wrapped meat [raw materials].

700 grams of pork, 3 grams of lotus leaves, 60 grams of soy sauce, 20 grams of cooking wine, 2 grams of salt, 15 grams of yellow sauce, 5 grams of monosodium glutamate, 3 grams of sugar, 3 grams of green onions, 3 grams of minced ginger, 10 grams of sesame oil.

Production] 1. Shave the meat, wash it, cut it into strips with a thickness of 10 cm and a width of 10 cm, feed it with the above seasoning for 30 minutes, and cut the lotus leaves into cubes.

2. Wrap each two pieces of meat with a lotus leaf, stack them in a bowl, and steam them in the upper drawer. After the drawer is removed, it is buckled in the plate and eaten and peeled by itself.

Tip: Meat should be fed well to taste. Lotus leaves should be washed.

Features] The meat is fresh and tender, salty and mellow, and the lotus leaf flavor is strong.

The method is similar to that of rice noodle meat, except that the meat is wrapped in small pieces of lotus leaves.

Freshly picked lotus leaves, washed and cut the meat, seasoned according to ordinary rice noodle meat, the best is pork belly, so you can start wrapping, you can use two slices of lean meat and a piece of fat, you can also use all the meat wrapped in pork belly must be stacked and pressed, so that it will not scatter, it is also more delicious and then steamed in the pot, the pressure cooker water is boiled and steamed for 40-50 minutes. Remove from the pan.

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.

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.

The poach is a classic Chinese dish that is usually made with thin slices of beef or pork with vegetables and seasonings. Here's a common purse practice:

Ingredients:

250g beef or pork (thinly sliced), ginger and minced garlic, 2 carrots (thinly sliced) green peppers (cut into thin strips) red peppers (cut into thin strips onions (cut into thin strips), salt and pepper to taste, light soy sauce and dark soy sauce, starch and water mixture, oil to stir-fry.

Steps:

1.Place the sliced beef or pork in a bowl and marinate for a few moments with some salt, pepper and light soy sauce.

2.After heating the pan, pour in an appropriate amount of oil, stir-fry the marinated meat slices until they change color, and then put them out for later use.

3.Heat a little oil in the same pan and sauté with minced ginger and garlic until fragrant.

4.Add the carrots, onions, and green and red peppers and continue to stir-fry until soft.

5.Pour the previously fried meat slices into the pan and continue to stir-fry evenly.

6.Pour in the appropriate amount of light soy sauce and dark soy sauce to taste, add salt and pepper to taste.

7.Finally, when stir-frying, pour in the pre-adjusted sauce and stir-fry evenly to thicken the soup.

8.Turn off the heat and put it in a purse and serve.

It's a basic purse recipe, and you can also add other veggies or seasonings to your taste. Hope it helps!

The purse is made as follows:Ingredients: 6 eggs, appropriate amount of green onion and garlic, 1 tablespoon of starch, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, half a tablespoon of salt, 2 tablespoons of tomato paste.

1. Prepare all the ingredients.

2. Finely chop the green onion and garlic.

3. Mix a sweet and sour sauce: 2 tablespoons light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, half a tablespoon of salt, 2 tablespoons of tomato paste, 1 tablespoon of starch, half a bowl of water, stir well and set aside.

4. Brush a layer of oil in the stupid pot to rot.

5. Add the eggs.

6. Fry it according to your favorite maturity.

7. Stir-fry minced garlic in a pot.

8. Pour in the sweet and sour sauce.

9. Add the eggs, simmer over low heat for 1 minute, and reduce the juice on high heat.

10. Sprinkle chopped green onions.

11. It's just that this sock leak is simple.

12. Super delicious.

13. If you like it, you must try it.

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.

1. Wash the meat first and cut it into slices about 7 cm long, 3 cm wide and 1 cm thick.

2. Cut the green onion and ginger into fine shreds, and mix them with sugar, cooking wine, soy sauce, sweet noodle sauce and other condiments to make juice.

3. Put the sliced meat in and soak it for about half an hour, until the meat turns red and the stool tastes good.

4. Wash the lotus leaves, cut them into small slices, wrap the meat slices, put them in a bowl, and steam them in a pot or cage drawer for about 1 hour earlier.