Flower Blooming Rich and Noble 🌺 Steaming, Steaming Lily Steamed Meat
1.
Prepare ingredients.
2.
Wash and peel the carrots first, chop them for later use.
Wash the green radish and peel, and cut 6 pieces about 1cm thick for use.
Wash the lily, and gently peel off the lily petal by petal with your hands.
3.
Add the chopped carrots to the minced meat, then add seasonings to taste, add 1 tablespoon of June fresh light salt oyster sauce, 1 tablespoon of oyster sauce, 1 teaspoon of cooking wine, 2 grams of salt, 2 grams of sugar, 2 grams of edible oil, and potato starch 1 spoon, stir evenly with chopsticks.
4.
Stir in one direction, mix until evenly, then pick up the minced meat with your hands and beat it until it is glued and set aside.
5.
Put the green radish on a plate, and wrap the flesh with the lily, one by one, one by one, one by one, wrapped in a flower-like shape from small to large, pinch it tightly to make it show a flower shape, as shown in the picture.
6.
Wrap the lilies with the meat in turn and place them (pictured)
Put green beans on it.
7.
Add appropriate amount of water to the pot, bring to a boil over high heat, add the meat-coated lily, and steam over high heat for eight to ten minutes.
8.
Use the time of steaming vegetables to prepare the sauce. Add 12 grams of June fresh oyster soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of potato starch, and 150 grams of water to a bowl. Stir evenly, pour into the pot and cook on low heat. Open, remember to keep stirring.
9.
The lily stuffed meat is steamed, pour the gorgon juice on it, and you can taste it.
10.
Beautiful flowers blooming rich and honored🌺lily steamed meat, you can taste it pleasingly😄
Tips:
When wrapping the meat with this dish, the lily must be squeezed layer by layer from small to large, the steamed lily will spread if it is not tightly squeezed.
