A Ball of Chicken Meat Stuffed with Gluten

Name: A Ball of Chicken Meat Stuffed with Gluten
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Half fat lean pork; 40g Oil gluten; 15g Chives; 1g Chicken Essence; 1g pepper; 2g Rice wine; 5g Soy sauce; 5g corn starch; 20g Cold water; 100g Shimizu; 3g Sesame sesame oil

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

You gluten is not the same as tofu bubble (also called oil tofu, fried tofu).

After washing and precipitation, wheat flour becomes wheat starch, and its by-product is water gluten. After frying, it becomes oily gluten. Tofu puffs are soy products.

The oily gluten is golden in color and delicious. The stuffed meat is steamed together, and the skin is slightly chewy. It is eaten with the meat and has a unique flavor.

The New Year’s family is happy and happy, sharing this special New Year’s taste dish together, and it’s kind.

A Ball of Chicken Meat Stuffed with Gluten

1. Ingredients: semi-fat lean pork, 3 oily gluten, chives.

A Ball of Chicken Meat Stuffed with Gluten recipe

2. Clean the chives and cut them into small sections. Most of them are used for meat filling, and a little bit of onion tails are used for final decoration.

3. Clean the pork, wipe off the water, cut into small pieces, and grind into a grainy meat filling in a meat grinder.

4. Stir in chicken essence, pepper, rice wine, light soy sauce in turn, and finally pour in chopped green onion with meat filling, stir evenly with chopsticks, cover with plastic wrap and marinate for a while.

5. The oily gluten is carefully cut with scissors and poke a few times inside.

6. Use chopsticks to fill the meat into the oily gluten, complete one by one, and put it in the steaming dish.

7. Put half a pot of water and a steaming rack in the steamer. After the high heat is boiled, put in the steaming dish and steam for 10-12 minutes on medium heat.

8. Modulate water starch: mix corn starch with cold boiled water and stir evenly.

9. Pour 100 grams of water and dark soy sauce in a non-stick pan, bring to a boil, turn to medium and low heat, pour in water starch, keep stirring until it becomes transparent, pour in sesame sesame oil and stir evenly.

10. Remove the cooked sauce from the heat, pour it over the steamed meat stuffed gluten while it is hot, and serve.

Tips:
1. You don't need a lot of dark soy sauce. You can use light soy sauce if you don't use it.

2. Stir the water and starch well before pouring it into the pot, otherwise the starch will sink to the bottom.

3. The steaming time is appropriately adjusted according to the size of gluten and the amount of meat filling.

4. When eating, use clean scissors to cut a few petals for easy access. You can also choose a smaller oil gluten to make.