Hydrangea pot rice roll

1

Add salt and a little MSG to the minced fish, and add a little Shaoxing wine.

2

Add a little dry starch and stir vigorously.

3

Pour the stirred fish paste into the dried white fungus.

4

Mix well with your hands, mix well, squeeze into meatballs with your hands and place them on the plate.

5

Garnish the top with shredded mushrooms, shredded red peppers and shredded green vegetables.

6

Put on the cage and steam over high heat for 5 minutes.

7

Pour the chopped sea rice, chopped green onion and chopped ginger into the meat filling, add salt, monosodium glutamate, pepper and a little white sugar, and then add a proper amount of Shaoxing wine.

8

Then add a few drops of sesame oil, add a little dry starch, add the seasoning, and beat the meat filling hard.

9

Spread the cabbage leaves on the chopping board and add appropriate amount of meat filling.

10

Wrap the vegetable leaves one by one into a vegetable roll, and pat the vegetable roll with dry flour.

11

Dip the flour roll into the egg mixture.

12

Fry with 40% hot oil.

13

Fry until the rolls are slightly yellow, remove and place into a plate.

14

Leave the bottom oil in the pan and saute the chopped chives and ginger, then add appropriate amount of water to boil.

15

Sprinkle a little salt and monosodium glutamate when boiling water, then sprinkle a little pepper powder, add a little sugar, and add a little Shaoxing wine.

16

Push the rice rolls into the plate flat and into the pan.

17

Use medium heat to slowly cook.

18

Pour the remaining embellishments and ingredients into the pan and bake for about five minutes. Then switch to strong heat to collect the juice. After the soup is cleaned, you can take out of the pan.

19

Put the cooked vegetable rolls into the middle of the plate, place the hydrangea balls made from the steamed Tremella fish minced on both sides, pour on the remaining soup in the pan, and serve on the table.

Characteristics of this dish: colorful colors, tempting fragrance, smooth hydrangea, tender and tender vegetable rolls, delicious taste, moderate salty taste. Warm tips: 1. When making hydrangea, tear the prepared white fungus into pieces in advance, and then mix it with minced fish. 2. Before making cabbage, remove the hard stems, blanch it with boiling water, and cool it too well. Drain the water for later use. 3. Chicken soup is best to make pot cake rolls, even without using clear water. 4. When making hydrangea and rice rolls, you must grasp the time well and it is best to cook them simultaneously to ensure the quality of the dishes. Hydrangea should not be steamed too long. It only takes three to five minutes with strong heat. The fish paste will not taste good if it is steamed too long. This southern Zhejiang-style "hydrangea pot rice roll" with a large fried spoon is completed. The taste is very delicious. This is a mix of land and sea. You can also use shrimp minced fish, which is also good. Although this dish may seem a bit troublesome, cooking is a mood. You have to regard it as an artistic creation and you will enjoy it during the production process! For friends 'reference!