Yutu sunflower vegetable tip

Yutu sunflower vegetable tip method:

Processing steps of Yutu sunflower tip:

1. Chop the chicken, ham and bamboo shoots into very fine grains. Set the frying pan on the fire, add 15g lard and heat to 60%. Add chicken, ham and winter bamboo shoots and stir well. Add 1g Sichuan salt, 1g monosodium glutamate and 0.5g pepper. Stir well and then turn the pan into three fresh fillings.

2. Blanch the sunflower in boiling water, remove and trim it, then put it into clear water to cool. Add 0.5g of Sichuan salt into the flour, add boiling water to boil it, knead it into a ball, and then make into 12 pieces. Wrap them in three fresh stuffing, and shape them into rabbit shape.

3. Put the frying pan on a high heat, heat the lard to 50% heat, stir fry the ginger and scallion until fragrant, add the milk soup, Sichuan salt and pepper, and bring to a boil, then remove the ginger and scallion. Cook sunflower tip in the pot, take it out and put it in a large disc. Add monosodium glutamate and wet starch to the pan, and then thicken it. Pour chicken oil into the pan and pour it on the cabbage.

4. It's burning

The characteristics of Yutu sunflower tip are as follows

Fresh, salty and fragrant, sunflower vegetables are fresh, tender and pleasant.

Yutu sunflower vegetable tip

Yutu sunflower vegetable tip is a home dish made of sunflower vegetable tip and clear flour.

Make food

Ingredients: 500g sunflower tip, 150g clear flour.

Ingredients: 20g cooked chicken, 20g cooked lean ham, 20g canned winter bamboo shoots, 1 cherry in syrup.

Seasoning: 4 grams of Sichuan salt, 10 grams of ginger, 15 grams of green onion, 1.5 grams of pepper, 2 grams of monosodium glutamate, 15 grams of wet starch, 350 grams of milk soup, 20 grams of chicken oil, 30 grams of lard.

Production steps

(1) Chop the chicken, ham and bamboo shoots into fine grains. Set the frying pan on the fire, add 15g lard and heat to 60%. Add chicken, ham and winter bamboo shoots and stir well. Add 1g Sichuan salt, 1g monosodium glutamate and 0.5g pepper. Stir well and then turn the pan into three fresh fillings.

(2) Blanch the sunflower in boiling water, remove and trim it, then put it into clear water to cool. Add 0.5g of Sichuan salt into the flour, add boiling water to boil it, knead it into a ball, and then make into 12 pieces. Wrap them in three fresh stuffing, and shape them into rabbit shape.

(3) Put the frying pan on a high heat, heat the lard to 50% heat, stir fry the ginger and scallion until fragrant, add the milk soup, Sichuan salt and pepper, and bring to a boil. Then remove the ginger and scallion. Cook sunflower tip in the pot, take it out and put it in a large disc. Add monosodium glutamate and wet starch to the pan, and then thicken it. Pour chicken oil into the pan and pour it on the cabbage.

(4) While cooking sunflower, steam the rabbit. Set cherry (cut into small pieces) in the rabbit's head to make red eyes and mouth. Then place it around the sunflower tip and above the tip.

Food features

Fresh, salty and fragrant, sunflower vegetables are fresh, tender and pleasant.

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