Colorful vegetables wrapped
Ingredients: salt,leek,carrots,parsley,tenderloin,cooking wine,sesame oil,soy sauce,onion,Jiang,garlic,cornflour,oyster sauce,chicken powder,bell pepper,chencun powder
Recipe Recommendations
- chencun powder art. 2
- leek 150 grams
- bell pepper one
- parsley 50 grams
- tenderloin 200 grams
- carrots half a
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- cornflour appropriate amount
- sesame oil appropriate amount
Steps for Colorful vegetables wrapped
1
Prepare all materials.
2
Minced ginger and garlic, cut green onion, shredded fillet, add cooking wine, cornflour, soy sauce and slightly marinate.
3
Shred carrots and round peppers respectively, cut leeks and parsley into sections.
4
Put shredded carrots, parsley, and round peppers in boiling water and blanch for 5 seconds. Remove from Chaolang River, and lightly blanch the onion leaves.
5
Put oil in the pan and saute the ginger and garlic to quickly smooth the shredded meat.
6
Add the blanched ingredients, add salt, chicken powder, soy sauce, and oyster sauce, and stir-fry well. Before taking out of the pan, add the leeks, chopped green onion, and sprinkle with a little sesame oil, stir-fry well, take out the pan to cool and set aside.
7
Remove from the pan and let cool for later use.
8
Cut the Chencun flour into sections and straighten it into a square. Wrap the cooled stuffed vegetables into the Chencun flour and roll it.
9
Roll it up and tie it tightly with onion leaves.
10
Place the wrapped vegetables in a steamer and steam for three to five minutes.