Gu Yu. Thousands of Wishful Packs

Name: Gu Yu. Thousands of Wishful Packs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Thousands of skins; Some Spring bamboo shoots; Some Tenderloin; Some lettuce; Some Pea seedlings; Some Green onions; Some parsley; Some Dried spiced; Some Wolfberry; Some celery; Some Chicken Essence; Some Oyster sauce; Some Broth; Some salt; Some Cooking Wine; Some Soy sauce; Some pepper

by lizkitchenlife

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Ever since I was a child, I have always envied the little friends who have parents sending meals. When I was a child, my father often went abroad for training, my mother was working and studying for exams, and my grandparents were in my hometown. Therefore, I have never enjoyed such "treatment".

At that time, every day at noon, there were a lot of parents carrying lunch boxes around the school gate. There were parents, grandparents, and grandparents. The feeling was very warm...

I remember there was a female classmate in the class, her grandmother was especially good at cooking, and the lunch box every day was always filled with many, many delicious foods. One of the dishes, I still remember, was this one thousand packs~ Haha, maybe it was at that time I think it’s very strange, Qian Zhang can still eat like this~

I will do it myself. Today it happened to be Gu Yu, Ying Chunjing~"

Gu Yu. Thousands of Wishful Packs

1. The ingredients are shredded, and thousands of skins are changed into small squares. The tenderloin is marinated with salt, dark soy sauce, oyster sauce, a little pepper, cornstarch, and egg.

Gu Yu. Thousands of Wishful Packs recipe

2. Boil water in a pot, add sesame oil and salt.

3. Boil all vegetables and dried spiced spice in order and remove them. The coriander is softened with boiling water. Stir the marinated tenderloin into the pan to change the color and remove it.

4. Then place the ingredients neatly on the thousand skins, and add some shredded green onions to add fragrance.

5. Then roll it up gently, taking care not to break the thousand pieces of skin when rolling, and then tie it up with coriander.

6. The amount of filling can be as much as you like, but too much will break thousands of skins.

7. Thousand sheets of rolled rolls are steamed in a steamer for about 10 minutes, and then placed on a plate.

8. Bring a little broth to the boil, thicken the thick gorgon, drop a few drops of sesame oil to increase the fragrance, and then pour it on the steamed thousand-sheet roll.

9. Can be decorated with wolfberry~ (*^__^*)

Tips:
The blanching of the ingredients should pay attention to the difference. After blanching, they should be placed separately to facilitate the adjustment of the amount of each type when it is rolled later.

Because the ingredients are blanched, steaming is only used for flavor, the thousand sheets are actually easy to cook, so it doesn’t take too long

The taste of Qianzhangju is completely adjusted by the tenderloin, so it must be marinated and the amount of salt must be mastered; if it is weak, you can use the thickening juice later to remedy it. Of course, you can eat it directly without thickening, which is more refreshing~

(The ingredients will not lie, the taste will not betray)