Jingyang Rangyu

Name: Jingyang Rangyu
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some fatty pork; Some egg; Some steamed bread; Some ginger; Some Shallots; Some Balsamic vinegar; Some salt

by Meal

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There is a saying in Jingyang, Shaanxi, that "no glutton can make a banquet", which fully demonstrates the supremacy of gluttonous rice. Rang 饸, also known as Rang 饸, is a dialect of Jingyang, Shaanxi Province, which means soft living and soft. This dish can be used as a cold dish in summer or as a hot dish in winter. It is eaten with vinegar, salt and other prepared sauces. It is sour and fragrant, with a soft and glutinous taste. It is said that in the past, glutinous rice only appeared on the royal dining table. Now, as long as you do it, ordinary people can taste this prestige and honor. Hurry up and start the video to learn this delicious taste! (See the video for details)"

Ingredients

Some Fatty Pork
Some Egg
Some Steamed Bread
Some Ginger
Some Shallots
Some Balsamic Vinegar
Some Salt

Jingyang Rangyu

1. Knead the cold bun into fine-grained buns, then separate the yolk and white of the egg, and chop the green onion and ginger into minced pieces;

2. Put the cut fat meat into the egg white and stir evenly, then put the bun, then pour in the chopped green onion and ginger, add salt to taste, pour one-third of the mixed meat into the egg yolk and stir well;

3. Take the square mold, put the white meat filling into the flat, and then spread the yellow meat filling to the top layer, boil the water and steam it for 40 minutes, then take it out and cut it into squares and place it on the plate.

Tips:
1. The proportion of ingredients is 1 catty of meat: 6 eggs: 3 buns, try to choose fatter pork;
2. Make sure to use cold buns when making this dish.