I'll Marry You If I Make This! ---lily Wrapped Meat
1.
Add salt, minced ginger, and egg white to the pork filling and stir evenly.
2.
The fresh lily is broken into petals and cleaned.
The highlight is coming! Incarnate teacher Tony made him a styling: take a nail-sized meatball and wrap it with two lilies; wrap it with a layer of minced meat, and then wrap it with a lily, so that one layer of flesh and one layer of lily each have three layers. See the remarks for specific methods
3.
Steam the lily-wrapped meat on the pot for 15 minutes. Adjust the sauce when steaming.
Add water and soy sauce to a boil, thicken the juice and boil until slightly thick.
4.
Serve the lilies on a plate and drizzle with sauce.
5.
That's it! A weapon to show off your skills during the holidays! !
Tips:
1. The only difficulty of this dish is the shape. The more layers, the harder it is to make, so it depends on the situation.
2. The minced meat must be beaten hard. The wrapped lily petals are small first and then large. In the middle of the small bag, the meat filling is also a little bit more. After wrapping a layer of meat and lily, take two knuckle-sized meat balls and place them on your palms, press a hole, plant them into the first layer, and wrap them tightly. According to the rule that the flesh is half as high as a lily, too much flesh affects the appearance.
3. Don't be afraid of being ugly, just try it a few times
4. The point is delicious! ! Don't be entangled in making it look good or not! Only one layer will do.
