Winter Quick-frozen Food---soft and Smooth Pork and Gluten Dumplings

Name: Winter Quick-frozen Food---soft and Smooth Pork and Gluten Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork filling; A shallot; 10 pieces ginger; 20 capsules pepper; 1 piece Aniseed; 40g Dry yellow sauce; 1.5 tablespoons Chicken Essence; 1/2 a spoon MSG; 3 tablespoons Bak Kut Teh Powder; 100g Gluten balls; 1/2 root Lotus root; 120g Old tofu; a little salt

by Dazzling silk scarf

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Every winter, when I’m busiest, I can’t go anywhere. I can only cook at home and enjoy the process very much. Today I made this gluten meatball for everyone. Not only is it delicious, but it only takes a little time to get the 9 to 5 office workers and exhausted from get off work every day. They don’t want to go into the kitchen after work. They are introducing the practice of this gluten meatball to friends who don’t know what to eat. There are many ways to eat it. I don’t know if Will help everyone. A: Add green vegetables to make soup. B: Put the vegetables in braised soy sauce. C: Cut the gluten balls in half and stir-fry them with vegetables. D: Cut the gluten ball in half to make a vegetarian soup. I won't introduce it. I hope to bring you a different way of eating. In a few days, I will also introduce you to winter frozen foods. "

Winter Quick-frozen Food---soft and Smooth Pork and Gluten Dumplings

1. Prepare the meat filling. Add scallions, ginger, chicken essence, monosodium glutamate, and Bak Kut Teh powder to 350 grams of minced meat.

Winter Quick-frozen Food---soft and Smooth Pork and Gluten Dumplings recipe

2. Prepare gluten balls, lotus root and tofu.

3. Prepare 40 grams of dried yellow sauce, 20 peppercorns, and 1 aniseed. Pepper, aniseed, soak in boiling water for 30 minutes.

4. The soaked pepper aniseed water, add a small amount to the dried yellow sauce several times, and slowly untie the dried yellow sauce.

5. After the dried yellow sauce is completely unwound, pour a small amount into the meat filling several times.

6. Beat the minced meat in the same direction until it is strong. If you want to eat more oil, or if the vegetables are better than firewood, you can add more fat, and the ratio of fat to lean can be adjusted.

7. Crush the tofu, chop the lotus root into fine mince, and pour it into the prepared meat filling.

8. Continue to stir in one direction. stand-by.

9. Take a gluten ball, use your thumb to gently dig a hole, and use your thumb to make a few 360-degree turns in the gluten ball to break up the honeycomb-like tissue inside to make the space larger and add more meat.

10. The sliced gluten ball is very crispy inside, and it breaks when you poke it lightly.

11. After the gluten ball is poke open, it can be stuffed.

12. Use chopsticks to stuff it bit by bit, don't pierce the bottom.

13. Well, after filling them up in turn, you can cook your favorite food.

14. I do a lot at a time, wrap it in a fresh-keeping bag, put it in the freezer, and eat it anytime.

Tips:
Warm reminder of silk scarves: lotus root is put to taste more crispy. Tofu is added to make it smoother. You can put less or no salt, because there is yellow sauce. I sent the gluten ball to the photo shoot, with special detailed instructions.