Oily Gluten Stuffed Meat
1.
Wash the shepherd’s purse, scald in boiling water, remove it, drain it, and chop finely for later use
2.
Shrimp to intestines, clean and chop finely
3.
Finely chop green onion and ginger and mix with meat
4.
Pork, shrimp, shepherd's purse, add scallion and ginger, cooking wine, salt, pepper, light soy sauce, a little starch (or egg white) and stir, and mix well after seasoning
5.
Stuff the well-stirred filling into the oily gluten: Use your fingers to drill a small hole in the oily gluten, extend your fingers into the oily gluten, turn it left and right to break the net-like structure inside the oily gluten, to stuff the meat Make room. Note that the gluten cannot be broken in this process. Then stuff the minced meat into the oily gluten a little bit through the small holes, stuff enough, and fill the oily gluten into a solid ball.
6.
Add oily gluten, add water, a small amount of light soy sauce and boil it, then simmer on low heat until the filling is fully cooked
7.
The shepherd’s purse is delicious and fragrant. It is a well-known taste. Mixed with shrimp and pork fillings will enhance each other's deliciousness. The oily gluten will taste juicy and delicious after being boiled in the soup. The toughness of the gluten after being fried And the fragrance is the preference of many people. Mrs. Zhou doesn't like pure meat filling. Adding some vegetables will make it juicy, especially the shepherd's purse, which has a unique scent of wild vegetables, which is more nostalgic, and it is a strong taste of home.
Tips:
In the process of stuffing the meat, the network structure inside the oily gluten should be broken to make room for the stuffing. Note that the gluten should not be broken during this process. Then stuff the minced meat into the oily gluten a little bit through the small holes, stuff enough, and fill the oily gluten into a solid ball.
