[gorgeous Wotou Pickles] Wufu Baochun

Name: [gorgeous Wotou Pickles] Wufu Baochun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A serving Spinach Juice Dough; 100g Minced meat; 2 trees Pickled vegetables; 3 flowers Shiitake Mushrooms; 5 roots Luo Han Sun; 2 Boiled eggs; piece ginger; Some Dried chili; A teaspoon salt; 1/2 teaspoon Five spice powder; A tablespoon Soy sauce; A teaspoon Sugar; 1/2 teaspoon Chicken Bouillon Powder

by Old Yang's Kitchen

5.0 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

2

[gorgeous Wotou Pickles] Wufu Baochun

1. Raw material diagram. Do Wowotou first.

2. Cut the dough into five cylinders.

3. The column is erected and used as a nest to make a nest.

4. Squeeze an edge out, make it a little wider, and squeeze an edge from the mouth to stand it up.

5. Use chopsticks to bring the two sides together. Become a flower nest. Put it into the egg tart mold and shape it by hand.

6. Boil a pot on the water and steam for eight minutes. Stir-fry pickles while steaming.

7. Dice pickled vegetables, bamboo shoots, and shiitake mushrooms, blanch them, remove and squeeze dry for later use. Dice the egg whites.

8. Put a little cooking oil in the pot and stir-fry the minced pork to slightly yellow.

9. Add minced ginger, dried chili rings, five-spice powder, stir-fry until fragrant, add a tablespoon of light soy sauce, and half a teaspoon of sugar and stir-fry until the minced pork is evenly colored.

10. Pour in pickled vegetables, bamboo shoots, shiitake mushrooms, egg whites, add half a bowl of water, add salt, and simmer for a while to collect the juice. Put chicken essence before serving.