Round and round -- colorful Hydrangea

Round and round -- colorful Hydrangea

Introduction:

"In the new year, we all have a happy new year at home with our parents and relatives. This dish is mainly made of meatballs made of pork and shrimp, wrapped with fresh vegetables of various colors, and steamed out. It tastes light, nutritious, delicious and has a good appetite. It's very suitable for new year's Eve dinner. "

Production steps:

Step 1: chop the pork into meat (use 7% lean and 3% fat pork).

Step 2: wash the shrimp.

Step 3: remove the shell and leave only the shrimps.

Step 4: cut into small pieces.

Step 5: put it into the basin with rourong.

Step 6: cut onion and ginger into powder,

Step 7: soak mushrooms, wash and cut.

Step 8: add egg, salt, cooking wine and thirteen spices to all the above materials together, wring them together in one direction, adding water while stirring, wring them until they are gelatinous.

Step 9..........

Step 10: cut white radish, carrot, Auricularia auricula and cucumber into shreds in the following four steps.

Step 11: carrots

Step 12: Auricularia auricula

Step 13: Cucumber

Step 14: beat the eggs into liquid.

Step 15: put it into a small frying pan and spread it into omelets.

Step 16: cut into silk

Step 17: put the above five materials into the plate.

Step 18: dip your hands with water and knead the right amount of meat into meatballs.

Step 19: put in shredded vegetables and roll on shredded vegetables.

Step 20: put it in a steamer with rice dumpling leaves.

Step 21: put it in the steamer.

Step 22: cover, steam in cold water, steam over high heat for 10 minutes.

Materials required:

Pork: 500g

Shrimp: 200g

Mushroom: 20g

Egg: one

Scallion: 10g

Ginger: 5g

White radish: 50g

Carrot: 50g

Cucumber: 50g

Auricularia auricula: 50g

Shredded egg: 50g

Salt: 5g

Thirteen spices: 3 G

Cooking wine: 5g

Water: moderate

Note: steam with cold water when steaming. When mixing the meat, don't add all the water at a time, just add little by little. Stir in one direction. Because the meat is filled with sea shrimp, you can't add monosodium glutamate when seasoning.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh