Shepherd's purse with fresh meat

Shepherd's purse with fresh meat

Introduction:

A brief introduction to the processing method of shepherd's purse fresh meat Venetian bag (Creative name on November 26): after two Venetian bags are stacked, four knives are used to make them into 16 square Venetian bags, which are made of shepherd's purse, minced meat, clear water, ginger, salt, cooking wine, spicy powder, monosodium glutamate and olive oil. Then they are stacked in a steamer and cooked in high heat for 10 minutes . How to eat: it can be eaten directly with steamed bun, roll cake and wine for breakfast. It can also be used as cold basin, platter embellishment and soup after being cut. It has complete color, fragrance and shape, rich and delicate taste, and extremely rich nutrition. Features: 1. Low carbon and smoke-free operation, common food materials, reasonable stuffing, balanced nutrition, simple cooking, complete color, fragrance and shape, the dishes are appropriate, smooth and harmonious, and the dishes are usually inseparable from egg rolls, dumplings and steamed dumplings. It is known as "gold bar", "silver bar", "gold ingot" and "silver ingot", implying that the money is rolling and the year is full Essential dishes. 2. The traditional folk dishes are full-bodied, just like the root of silver bars, full of fresh fragrance, filling, full of juice, fresh and light fragrance, fresh taste, edible hot and cold, and extremely rich in nutrition; 3. Shepherd's purse can be used as food conditioning for invigorating the spleen and promoting diuresis, hemostasis and detoxification, eyesight and hypertension patients. Nutritional value of shepherd's purse: shepherd's purse has the functions of invigorating the spleen and promoting diuresis, hemostasis and detoxification, reducing blood pressure and improving eyesight. It is mainly used for dysentery, edema, gonorrhea, chyluria, hematemesis, hematochezia, HAEMORRHEA, menorrhagia, red eyes, swelling and pain. "

Production steps:

Step 1: choose minced meat with 30% fat, add onion, ginger, fine salt, cooking wine, spicy powder, monosodium glutamate and olive oil.

Step 2: with chopsticks along a direction, mix the minced meat well, wake up for a moment to make the meat taste good.

Step 3: mix the minced meat well, then add rape and shepherd's purse.

Step 4: use chopsticks along a direction, mix the stuffing well, and make "Capsella fresh meat sink".

Step 5: select two soybean blinds (one thousand), wash them with warm water and spread them on the chopping board.

Step 6: use a knife to cut one knife in the horizontal center line of the louver, and then cut it in the longitudinal axis, and then cut it into 16 small square louvers.

Step 7: stack the processed fresh meat of shutters and shepherd's purse on the chopping board.

Step 8: spread the fresh shepherd's purse stuffing on the shutter evenly with a small spoon.

Step 9: fold the two corners and the bottom corners of the shutter inward.

Step 10: draw the fresh Capsella meat stuffing into the blinds by hand from the bottom.

Step 11: finally, press the upper corner of the shutter under the seal to make a cylindrical silver like "shepherd's purse fresh meat shutter bag".

Step 12: stack the prepared "shepherd's purse fresh meat Venetian bag" in the steaming pan (when stacking, the edge and corner of Venetian bag must be sealed and pressed below).

Step 13: finally, stack the "shepherd's purse with fresh meat" in a circular plate and make it square, forming a copper coin shape against the background of the circular plate.

Step 14: when shepherd's purse with fresh meat is presented as a new year's Eve meal, it is usually stacked in the form of layers of strange peaks, making it look like a mountain of "silver bars".

Step 15: the semi-finished product of processed shepherd's purse fresh meat Venetian bag is shown in Figure 1.

Step 16: Figure 2 of the semi-finished product of processed shepherd's purse fresh meat Venetian bag.

Step 17: cooking method: < br > add enough water into the pot and put on the bracket.

Step 18: place the steaming plate of shepherd's purse fresh meat Venetian bag on the support.

Step 19: cover the pot, bring to a boil over high heat, steam for about 5 minutes, and then steam the stuffing.

Step 20: after steaming, open the lid to release a large amount of steam in the pot, and then cover the lid. When the lid is closed, it will stay in the pot and simmer for a while. When the steam in the pot becomes smaller, it will be taken out after a little cooling (if it is taken out in time, the water on the surface of the shutter will evaporate, and the shutter will dry and taste worse).

Step 21: after the steam in the steaming pan becomes smaller, take out the "shepherd's purse fresh meat Venetian bag" with the bowl clip, and then serve it (if you don't eat it in time, cover it with fresh-keeping film in time, so as not to affect the taste due to excessive evaporation of water on the surface).

Step 22: the finished product of shepherd's purse with fresh meat is shown in Figure 1.

Step 23: Picture 2 of finished product of shepherd's purse fresh meat Venetian bag.

Step 24: the finished food picture of shepherd's purse and fresh meat Venetian bag.

Step 25: the finished product of shepherd's purse fresh meat Venetian roll made of shepherd's purse fresh meat Venetian roll is shown in Figure 1.

Step 26: the finished product of shepherd's purse fresh meat shutter roll made of shepherd's purse fresh meat shutter bag is shown in Figure 2.

Step 27: the edible picture of the finished product of shepherd's purse fresh meat Venetian roll made from shepherd's purse fresh meat Venetian roll.

Materials required:

Blinds: 2

Shepherd's purse: 500g

Minced meat: 400g

Scallion: 10g

Ginger: 10g

Salt: with taste

Spicy powder: 4G

MSG: with taste

Olive oil: 25ml

Note: warm tips: 1. In the cooking process of shepherd's purse fresh meat Venetian bag, it must be cooked quickly with high fire and large steam volume in a short time, otherwise, shepherd's purse is easy to turn yellow, and its nutritional value will also change. 2. "Shepherd's purse fresh meat Venetian bag" is taken out from the pot. If it is not eaten in time, it should be covered with fresh-keeping film in time to avoid excessive evaporation of water on the surface and affect the taste.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh