Steamed vegetable with Hydrangea

Steamed vegetable of Hydrangea

Raw materials for steamed vegetable of Hydrangea:

There are 75 grams of oily skin, 150 grams of lean pork, 50 grams of chicken, 50 grams of fat pork, 50 grams of fish, 50 grams of ham, 250 grams of Chinese cabbage, 5 grams of scallion white, 50 grams of peeled horseshoe, 5 grams of ginger, 250 ml of chicken soup, 50 grams of chicken oil, 45 grams of starch, 2 grams of powder, 3 grams of pepper, 10 grams of refined salt, 5 grams of flavoring essence, 15 grams of sesame oil, 25 grams of sesame (baked), 15 grams of Lake powder and 15 grams of chili oil.

Processing steps of steamed vegetable of Hydrangea

1. The skin of oily pork is heated and softened in alkaline water. Rinse it with clean water, blanch it in boiling water, take it out, cut it into small pieces, wrap it with gauze, squeeze out water; wash the lean pork and fat pork, remove the fascia, peel it and cut it into big pieces; cut the ham into small pieces; remove the skin tendon of chicken, and cut it into pieces; remove the skin of fish, and cut it into pieces horizontally; put the chicken pieces and fish pieces together in the clean table On the top of the dish, chop it into mash; peel the horseshoe, scallion and ginger, wash them and chop them into powder; cut the head of the cabbage into olive shape.

2. Add 25 grams of soybean oil into the frying pan, heat it 50% and stir fry the pork shreds. Then add salt, mushroom shreds, fungus shreds and leek segments and stir fry them. Pour a little starch on them to make the stuffing. Put them out of the pan and wait for use.

3. Beat the eggs into a porcelain bowl, add starch and salt, and stir well.

4. Put a little oil in the pan

Characteristics of Hydrangea steamed vegetables:

It is golden yellow with crisp skin and delicious filling.

Steamed vegetable with Hydrangea

Hydrangea steamed dish is a Korean dish. The main ingredients are oily skin, lean pork, fat pork, etc. the ingredients are fish, ham, vegetable heart, etc. the seasonings are pepper, refined salt, monosodium glutamate, etc. this dish is mainly made by cooking the ingredients.

Raw materials

There are 75 grams of oily skin, 150 grams of lean pork, 50 grams of chicken, 50 grams of fat pork, 50 grams of fish, 50 grams of ham, 250 grams of Chinese cabbage, 5 grams of scallion white, 50 grams of peeled horseshoe, 5 grams of ginger, 250 ml of chicken soup, 50 grams of chicken oil, 45 grams of starch, 2 grams of powder, 3 grams of pepper, 10 grams of refined salt, 5 grams of flavoring essence, 15 grams of sesame oil, 25 grams of sesame (baked), 15 grams of Lake powder and 15 grams of chili oil.

Production process

1. The skin of oily pork is soaked in hot alkaline water, rinsed with clean water, blanched in boiling water, taken out, cut into small pieces, wrapped with gauze, and squeezed dry; the thin pork and fat pork are washed, removed fascia, peeled and cut into large pieces; the ham is also cut into small pieces; the chicken is peeled and sliced; the clean fish is peeled and sliced horizontally; the chicken and fish are put together in the clean table On the top of the dish, chop it into mash; peel the horseshoe, scallion and ginger, wash them and chop them into powder; cut the head of the cabbage into olive shape. ，

2. Add 25 grams of soybean oil into the frying pan and heat it to 50% heat. Stir fry the pork shreds. Then add salt, mushroom shreds, fungus shreds and leeks. Stir fry them. Pour a little starch on them and make them into stuffing. Take them out of the pan and set them aside.

3. Beat the eggs into a porcelain bowl, add starch and salt, and stir well.

4. Put a little oil in the skillet to make the skillet hot. Divide the egg mixture into seven pancakes, and then put them on the chopping board. Cut each egg skin into four pieces. Spread the stuffing on the egg skin and wrap it into long strips of egg rolls.

5. Heat up the pan, add the remaining 400 grams of soybean oil. When it is 80% hot, deep fry the egg roll, turn it over and turn it golden. After it is cooked, take it out and put it on the plate.

6. When eating, 4 egg rolls for each guest, dipped in chili sauce, can be served.

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