Reunion Round----colorful Hydrangea
1.
Pork is chopped into Rourong (using seven-point lean and three-point fat pork).
2.
Wash the sea prawns.
3.
Remove the shell and leave only the shrimp.
4.
Cut into small pieces.
5.
Put it in the pot with the meat.
6.
Chop the green onion and ginger into mince,
7.
Soak the shiitake mushrooms, wash and cut finely.
8.
Add all the above ingredients together with eggs, salt, cooking wine, and thirteen incense, wring in one direction, add water while stirring, and wring until gelatinous.
9.
. . . . . . . . . .
10.
In the following 4 steps, cut the white radish, carrot, fungus, and cucumber into filaments.
11.
carrot
12.
Fungus
13.
cucumber
14.
Beat the eggs into egg liquid.
15.
Put it in a small frying pan and spread it out into an omelet.
16.
cut to shreds
17.
Put the above five materials together in the dish.
18.
Dip your hands with water and knead the right amount of meat into meatballs.
19.
Put in the cossette and roll on the cossette.
20.
Place them in a steamer covered with zong leaves.
21.
Put it in the steamer.
22.
Cover, steam with cold water, and steam on high heat for 10 minutes.
Tips:
When steaming, be sure to use cold water vapor.
When stirring the minced meat, do not add the water all at once, but add little by little.
When stirring, stir in one direction.
Because the meat is added with shrimp, MSG should not be added when seasoning.
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