Pan baked vegetables

How to cook dishes in a pot

Raw materials for cooking and baking:

175 g pork, 75 g shrimp, 1 Chinese chestnut, 4 vegetable leaves, 2 eggs, 12.5 g rice wine, 6 g salt, a little flour, a little monosodium glutamate, a little chicken oil and a little clear soup.

The steps of making pan baked vegetables are as follows:

1. Remove the skin and tendons of pork, chop the pork and shrimp into mud, peel and crush the chestnut, and then chop them into mud. Then put the above three ingredients in a bowl and mix with salt, monosodium glutamate and a little lard.

2. Wash the leaves, scald them with boiling water, spread them on the chopping board, press the pork, shrimps and Castanea mollissima mud evenly on the leaves into a square, cover the leaves on the meat mud, and gently press the four sides to make them smooth and fresh, and cut them into 16 to 20 small squares, which is called Caihe. Then use a knife to put the dishes in a tray and line them up.

3. Beat an egg into a bowl, add flour and stir it into a thick paste, then beat another egg in, and continue to stir it into a thick yellow paste.

4. In a clean pan, heat 500g lard (don't burn too hot, too hot is easy to scorch; if not, the paste will stick)

Characteristics of Pan baked vegetables:

The color is golden and the taste is fragrant. There are no leaves on the surface, but it tastes delicious.

Pan baked vegetables

Pan baked dishes is a Beijing cuisine, the main ingredient is pork, ingredients are flour, eggs and vegetable leaves, seasoning is salt, monosodium glutamate and chicken oil, etc., through baking, stewing made.

essential information

Pan baked dishes

Beijing cuisine

[Characteristics] the color is golden, and the taste is fragrant. There are no leaves on the surface, but it tastes delicious.

Manufacturing materials

(175g), shrimps (75g), chestnuts (1), vegetable leaves (3, 4 pieces), eggs (2), rice wine (12.5g), salt (6.5g), flour (a little), monosodium glutamate (a little), chicken oil (a little), clear soup (a little)

Production process

1、 After the pork is peeled and the muscle is removed, the meat and shrimp are cut into mud respectively. The chestnut is peeled and broken, and then cut into mud. Then put the above three ingredients in a bowl and mix with salt, monosodium glutamate and a little lard.

2、 Wash the vegetable leaves, scald them with boiling water, and spread them on the chopping board. Spread the pork, shrimp and Castanea mollissima mud evenly on the vegetable leaves, press them into a square, cover the meat mud with the vegetable leaves, and gently press the four sides to make them smooth. Cut them into 16 to 20 small squares, which is called Caihe. Then use a knife to put the dishes in a tray and line them up.

3、 Beat an egg into a bowl, add flour and stir it into a thick paste, then beat an egg in, and continue to stir it into a thick yellow paste.

4、 In a clean pan, heat 500g lard (don't burn too hot. It's easy to scorch if it's too hot. If it's not hot, the paste will stick together. If it's not hot, it won't turn). Then hold the pan in your hand and rotate it slowly to make the oil split. Then hold the dish in your hand and dip it in yellow paste one by one. Put it in the pan, line it up and bake it yellow. When baking, you should lift the pot and rotate it slowly, so that the dishes will be fully heated and the color will be uniform. After baking one side, turn it over and bake the other side. Finally, pour out the lard, add chicken oil and clear soup, stew with warm fire, and push the dishes in the basin.

Longitude: 104.06573486

Latitude: 30.65946198