Stuffy son

Stuffy son

Introduction:

"This dish is a special snack of Heihe, with strong garlic flavor."

Production steps:

Step 1: Chop pork into mince, chop garlic and agaric, set aside.

Step 2: mix the minced meat, agaric, minced garlic, ginger powder, salt, chicken essence with proper amount of water.

Step 3: continue to add rice, stir well, and then add starch, like noodles. If the stuffing is too dry, add more water (the old soup is better), and finally cover or cover with plastic wrap to wake up for a while.

Step 4: spread the egg skin. Break up the eggs, put a little oil in the spoon, pour in an appropriate amount of egg liquid (about a teaspoon), then turn the spoon, spread one egg skin, carefully remove and continue to spread one, generally 5 eggs can spread 5 or 6 egg skins.

Step 5: stuffing. Mix the flour in advance.
Brush flour paste on the egg skin, and then hold the meat stuffing in long strips by hand, spread it on it and flatten it.

Step 6: close both sides and stick the egg skin with batter.

Step 7: bring to a boil and steam for 20-30 minutes. Let cool and slice. It can also be served with dipping materials. Flavoring: vinegar + chili oil.

Step 8: very thin slice, facing the sun is the most pleasing thing.

Materials required:

Pork: 00g

Cooked rice: 50g

Potato starch: 250g

Eggs: 4-5

Garlic: 1 head

Ginger powder: 2 teaspoons

Salt: chicken essence

Flour: right amount

Note: it's better to use old soup instead of water for filling. The reason why rice and starch are added separately is for better and even filling. The proportion of starch is not invariable. We must add starch at one side and at the same time. I usually use about 4 liang of starch.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: garlic