Who knows how to make the flat meat filling of Shaxian flat meat

Material. 2 oyster mushrooms.

Meat filling to taste.

Flour to taste.

Minced green onion and ginger to taste.

Light soy sauce to taste.

Tempeh to taste.

Soybean paste to taste.

Eggs to taste.

Sesame oil to taste.

Rock sugar to taste.

Cooking wine to taste.

Water: Appropriate amount.

Method. 1. Prepare the main ingredients and clean the oyster mushrooms.

2. Add chopped tempeh to the minced meat.

3. Add minced green onion and ginger, light soy sauce, soybean paste, eggs, and sesame oil.

4. Set aside after stirring.

5. Cut the oyster mushrooms into good pieces, cut them off with one knife and not cut them off with one knife, just like making an eggplant box.

6. Pat the dried oyster mushrooms with dry flour in the middle.

7. Insert the minced meat.

8. Put an appropriate amount of oil in the pan, low heat, and put the box of oyster mushrooms in it and fry it.

9. Brown on both sides and put on a plate for later use.

10. Put a small amount of oil in the wok, put the minced ginger and shallots in and stir-fry until fragrant.

11. Put rock sugar, then soy sauce and cooking wine, and finally add an appropriate amount of water.

12. Put the fried oyster mushrooms in it, cook for about a few minutes, and reduce the juice on high heat.

Tips: 1. Be sure to pat some dry powder in the middle of the cut oyster mushrooms, so as to ensure that the meat filling inside does not fall out.

2. You can play freely with the seasoning of the meat filling, and you can add whatever seasoning you like.

Flat meat is made without a knife, and fresh meat is bought in the morning and beaten with a special wooden stick until it is beaten into a delicate meat puree.

Chop the lean meat into a puree.

It is better to use a special wooden hammer to smash it.

In this way, the meat is more tough.

The meat filling is made by mincing pork and adding various seasonings, when making the meat filling, the meat filling should be whipped in one direction, and then water should be added in stages, so that the meat filling will be very tender. Here's how:

Ingredients: 220g pork (fat and lean 4:6), 1 green onion, 10g ginger puree (ginger juice), 10g garlic, 4g five-spice powder, 4g sesame oil, 4g soy sauce, 4g chicken powder, 4g salt, 4g oil, 4g pepper, 3g starch, 5g sugar, 1/2 egg (or 1 egg) and 10g water

Production steps: 1. Chop the pork into minced meat.

2. Add the ingredients other than water to the meat filling, and stir in the same direction until the tendons are raised and the feeling of stringing.

3. Add water in batches, stir in the same direction until the water is completely absorbed, tendon, wrap the plastic wrap, and set aside.

4. Take a wonton wrapper.

5. Take part of the filling, not too much, too much meat filling is easy to burst.

6. Coat a little water or egg white on the edge of the skin, but I am simple and rude, coated with meat filling, hahaha, only need a thin layer, can be glued tight, folded in half, pinched.

7. Wrap them all.

8. Boil a pot of water, boil the water, cook over medium heat until the wonton floats and cook for another minute.

9. Sprinkle with chopped green onion or leek.

Ingredients: 300g pork, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of Sichuan pepper oil, appropriate amount of sesame oil.

1. Put the meat ready to be stuffed into the refrigerator and freeze it, and take it out after the meat is completely frozen.

2. Rub the meat with a cutting board, and it is easy to rub the meat into thin strips (use a grater to rub the frozen meat into shreds).

3. At this time, you only need to gently chop a few times with a knife, and it only takes 5 minutes to complete, and the meat filling is delicate and even.

Ingredients: 300g pork, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of Sichuan pepper oil, appropriate amount of sesame oil. 1. Put the meat ready to be stuffed into the refrigerator and freeze it, and take it out after the meat is completely frozen.

2. Rub the meat with a cutting board, and it is easy to rub the meat into thin strips (use a grater to rub the frozen meat into shreds). 3. At this time, you only need to gently chop a few times with a knife, and it only takes 5 minutes to complete, and the meat filling is delicate and even. 5. Put the minced meat filling, add green onions, ginger, salt, soy sauce, pepper oil, sesame oil and mix evenly.

How to make wontons:

1. Roll out the water and dough (or add alkali) into thin skins and cut into pieces;

2. Wrap a little stuffing (mostly meat sauce, vegetarian ingredients), boil or steam, and fry for food.

There are five differences between Shaxian wontons and other places:

First, the skin is thin and the filling is more, and a pound of flour can generally process 400-500 pieces of leather blanks.

Second, the skin and filling are alkalin. After adding alkali to the skin blank, it is not easy to rancidity and taste, and the filling alkali is not easy to deteriorate, but also can increase the draught of the meat filling, and make the stuffed meat crisp and tender and flavorful.

The third is that the stuffed meat is made of pure lean meat from the hind feet of fresh pigs, beaten with a mallet until it is eroded and strengthened, and then stirred with salted water. Beating with a mallet will not destroy the cell wall of pork, but expand the distance between cells, increase the draft, have a gelatinous strength, and the taste is particularly crisp and tender.

Fourth, the wonton is served with clear soup, monosodium glutamate, soy sauce, sesame oil, vinegar, pepper, chopped green onion and other condiments, which is refreshing and delicious.

Fifth, the wrapping method is different. Shaxian wonton because it is a minced meat made by beating, so when wrapping, one hand holds the leather blank, and the other hand picks the filling into the leather blank with a bamboo batch, and it is easy to pick up and squeeze it, the speed is fast, and the meat filling is full after cooking, floating on the soup, which is very good-looking.

Tips for making ravioli.

1. Adjust the filling: the meat filling should be whipped in one direction, and the meat filling that is transferred in this way in the previous spring is delicious;

2. Boiling wontons and Hui Ants: You should know how to cook wontons, right? That is, after the water boils, put in the wontons, and when the water boils again, add a bowl of cold water, and so on three times, and the boiled wontons are delicious;

3. Sheng Wonton: Will you be able to Sheng Wonton? Be sure to turn on the fire to serve the wontons, if the heat is turned off, the wontons will soak in the pot, and they will be sticky and not so chewy.

The ingredients you need to prepare to make Shaxian flat meat: 200g of pork bones, 300g of pork, half a pot of thick soup made of pork bones, an egg, a small amount of sweet potato powder, and a few thin skins made of sweet potato powder.

1.Use pork bones to boil the soup, put a drop of vinegar when boiling the soup, so that the soup can be pure white in color, and then add a small amount of salt.

2.Lean pork is processed with a knife or meat grinder until the meat is pureed. Clever town.

3.Add sweet potato flour, salt, chicken essence and chopped green onion to the minced meat, stir well, and marinate for 20 minutes.

4.Wrap the meat filling with a skin made of sweet potato flour.

5.After cooking and taking out, take out and sprinkle some sesame oil, and the Shaxian flat meat is ready.