How to make Gaza meat, what is the practice of Gaza?

Taste sweet.

Ingredients: 400 grams of red bean paste, 250 grams of fatty meat.

Seasoning 50 grams of starch (broad beans), 50 grams of wheat flour, 10 grams of red and green silk, 150 grams of eggs, 50 grams of white sugar, 30 grams of sesame oil, 50 grams of lard (refined).

Characteristics of the finished dish: Sweet and delicious.

How to make it: 1.Put the pork fat meat in boiling water and boil until it is seven mature, remove it and let it cool;

2.Cut the cooled fat meat into slices 4 cm long, 2 cm wide and 3 mm thick, with each two slices connected and one large and one small;

3.Spread the bean paste on a slightly larger piece and cover it with a smaller piece to make pieces of meat with sand one by one;

4.Knock the eggs into a bowl, moisten the starch, flour, and sesame oil to make an egg paste;

5.Starch the sand meat piece by piece;

6.Put the wok on the fire, cook the lard until it is hot, fry the batted sand meat pieces in the oil pan, and use a hand spoon to continuously pour the hot oil in the pot on the floating sand meat, so that both sides are golden brown and shaped like a lantern, use a colander to scoop up and drain the oil;

7.Drain the oil and put it on a plate, sprinkle with white sugar, red and green silk, and serve while it is hot.

Ingredients for the production of cassock beef:

Ingredients: 200 grams of eggs, 125 grams of beef (fat and lean).

Excipients: starch (corn) 30 grams, wheat flour 15 grams, seasoning: soy sauce 10 grams, Sichuan pepper powder 1 gram, green onion 10 grams, ginger 2 grams, peanut oil 75 grams, monosodium glutamate 1 gram, pepper salt 15 grams, salt 3 grams, sesame oil 5 grams.

Preparation of cassock beef:

1.Chop the beef;

2.Wash the ginger and green onion separately and chop the rice;

3.Add ginger rice, green onion rice, pepper noodles, salt, soy sauce, sesame oil and monosodium glutamate to the beef filling and stir into the filling;

4.Crack an egg into a bowl and add flour to make a paste;

5.Knock the rest of the eggs into the bowl, add salt and starch and beat evenly;

6.Put a frying spoon on the heat, wipe with a layer of oil, pour in the eggs and turn evenly, and spread them into 2 thin egg skins;

7.Spread the egg skin flat and spread the egg batter evenly;

8.Spread the meat filling flat on one sheet, then cover the other sheet and press it solidly, and cut it into residual eye pieces;

9.Put the sliced robe meat into a hot oil pan and fry it until golden brown and the skin is slightly charred, then remove it and serve on a plate.

Tips for making beef:

1.This product has a frying process, and about 500 grams of peanut oil need to be prepared;

2.Serve with salt and pepper.

Gaza meat is a type of buckle meat, which, as the name suggests, is steamed with bean paste and glutinous rice in a pot with slices of meat.

Ingredients: minced meat (fat and lean 3:1), minced ginger, minced garlic, water starch, flatbread crumbs (or breadcrumbs), egg salt, cooking wine, chicken essence, thirteen spices, oil.

Gaza's approach:

Steps. 1. Use semi-dry flatbread and knead it into minced pieces for later use.

Steps. 2. Ground meat, add minced garlic and ginger.

Steps. 3. Add thirteen incense.

Steps. 4. Add an appropriate amount of salt and eggs.

Steps. 5. After adding the cooking wine, stir until the meat filling and various ingredients are evenly mixed.

Steps. 6. Add water starch and continue to stir well.

Steps. 7. Leave the surface for two to three hours after smoothing.

Steps. 8. Beat all the eggs used for egg skin into the container.

Steps. 9. Beat the eggs well and fry them in a pan to make a thin egg skin.

Steps. 10. Fried egg skin.

Steps. Ten. 1. Evenly smear the egg skin with water starch (in order to ensure that it does not separate when frying) and then spread the meat filling on the egg skin, probably, not too thick.

Steps. Ten. 2. Then, cover it with another layer of egg skin.

Steps. Ten. 3. Cut into strips.

Steps. Ten. 4. Fry in a pan until golden brown and remove from the pan.

Steps. Ten. Fifth, the Gaza meat is ready, and the finished product is shown in the picture below.

Celebrity chefs teach you to make authentic Sichuan Gaza meat, learn in 3 minutes, a must-have for Chinese New Year's Eve dinner. mp4

The Gaza meat of Wenjiang, Sichuan, is mouth-watering when you think about it

Jiasha meat is one of the traditional steamed dishes in Sichuan. Whenever the local people get married, have a birthday party, and invite guests, they will use it"Nine bucket bowls"The main dish is for the group banquet guests, and the sand meat is an indispensable delicacy!

China is known to eat in China, taste in Sichuan. Sichuan's food is innumerable, and you want to eat the next meal. Among them, the sand meat in Wenjiang, Sichuan is a delicacy that you still want to eat.

1. What restaurant did you eat this dish in? It was when we were wearing military uniforms a few decades ago, and once we were on a business trip to Chengdu, halfway back to the barracks, we walked into the Wenjiang District Guest House, and a comrade-in-arms who had eaten here before ordered this dish. He said that every once in a while he wanted to come here and eat the sand pork.

When the waiter served the steaming sand meat, a smell of meat and beans came to our noses, and the four of us couldn't help but say, scrambling to be the first, and a few chopsticks ate a plate of sand meat. The comrades-in-arms looked at each other and asked for another plate of sand meat with understanding. From then on, until we left the army, whenever we had the opportunity, we would go to satisfy our hunger.

2. What kind of dish is sand meat? Bi Wang cut the pork belly into slices about three inches long, two inches wide and half a centimeter thick, and then divided the slices into two, filled with mung bean paste stuffing mixed in advance, and steamed in the pot. The filling is filled with white sugar and a little seasoning, each piece of meat is crystal clear, melts in the mouth, fragrant and sweet, fat but not greasy, and the aftertaste is far overflowing.

3. There are also sand meat in other places, but it is different from Sichuan. In Guanzhong, Shaanxi, Lingbao, Henan, there are also sand meat, but the practice and taste of the north of the Song are very different from Sichuan. The general method of sand meat in Guanzhong and Lingbao is to cook the pork belly prepared in advance in oil, and then cut the sweet potato slices into the same size as the meat slices, and fry them in the oil pan.

A piece of meat and a piece of sweet potato, eight slices per bowl are stacked and steamed in the pot. Remove from the pan and remove the brown sugar from the top. At the red and white banquet, this dish is very popular with the elderly and children.

Although the methods and ingredients of the sand meat are different, they all have in common that they are sweet and are loved by people. Even now in Sichuan, I will still order this dish, and I can't forget the taste of that year. Jiasha pork, you are a delicacy in Sichuan, but it is the taste of youth that I often think of in my heart.

Ingredients. A fan of someone.

40g fresh shrimp.

150g hard-boiled eggs.

60 g bean sprouts.

150g clams.

100g excipients.

Laksa seasoning sauce packet. Amount. Salt.

Amount. Steps.

1.After soaking the vermicelli or rice noodles until soft, blanch them in boiling water and remove them, drain the water and put them in a large bowl; After blanching the bean sprouts in boiling water, remove them, drain them, and put them in a large bowl.

2.Cut off the whiskers from the shrimp, rinse the clams, blanch the shrimp and clams in boiling water for 1 minute, and put them in a large bowl with vermicelli and bean sprouts.

3.Add cold water to the mixture powder in the Tasty Singapore Laksa Sauce Packet and stir well.

4.Pour the laksa sauce from the Tasty Singapore Laksa Sauce Pack into the pot and stir well to form the laksa soup stock.

5.Put the bean bubbles in the laksa soup stock and bring to a boil over high heat for about 3 minutes.

6.Pour the hot laksa soup into a large bowl of vermicelli, bean sprouts, shrimp, etc., and add a hard-boiled egg. You can also add some chili sauce to taste.

Taste sweet.

Ingredients: 400 grams of red bean paste, 250 grams of fatty meat.

Seasoning 50 grams of starch (broad beans), 50 grams of wheat flour, 10 grams of red and green silk, 150 grams of eggs, 50 grams of white sugar, 30 grams of sesame oil, 50 grams of lard (refined).

Characteristics of the finished dish: Sweet and delicious.

How to make it: 1.Put the pork fat meat in boiling water and boil until it is seven mature, remove it and let it cool;

2.Cut the cooled fat meat into slices 4 cm long, 2 cm wide and 3 mm thick, with each two slices connected and one large and one small;

3.Spread the bean paste on a slightly larger piece and cover it with a smaller piece to make pieces of meat with sand one by one;

4.Knock the eggs into a bowl, moisten the starch, flour, and sesame oil to make an egg paste;

5.Starch the sand meat piece by piece;

6.Put the wok on the fire, cook the lard until it is hot, fry the batted sand meat pieces in the oil pan, and use a hand spoon to continuously pour the hot oil in the pot on the floating sand meat, so that both sides are golden brown and shaped like a lantern, use a colander to scoop up and drain the oil;

7.Drain the oil and put it on a plate, sprinkle with white sugar, red and green silk, and serve while it is hot.

Raw ingredients: 400 grams of red bean paste, 250 grams of fatty meat. Seasoning: 50 grams of starch, 50 grams of wheat flour, 10 grams of red and green silk, 150 grams of eggs, 50 grams of sugar, 30 grams of sesame oil, 50 grams of lard. How to make it:

1. Put the pork fat meat in boiling water and boil it until it is mature, then remove it and let it cool;

2. Cut the cooled fat meat into slices 4 cm long, 2 cm wide and 3 mm thick, and Huaixin should connect every two pieces of meat and one large and one small;

3. Spread the bean paste on a slightly larger piece, cover it with a slightly smaller piece, and make a piece of sand and meat one by one;

4. Knock the eggs into the bowl, moisten the starch, flour, and sesame oil to make egg batter;