Menzi
This dish is a special snack of Heihe and has a strong aroma of garlic.
Recipe Recommendations
Steps for Menzi
1
Chop the pork into meat paste, chop the garlic and fungus separately, and set aside.
2
Stir meat filling, fungus, minced garlic, ginger powder, salt, chicken essence, add appropriate amount of water and stir well.
3
Continue to add rice and stir well, then add starch and stir well, like dough. If the filling is too dry, add more water (soup is better), and finally cover it or cover it with plastic wrap to wake up for a while.
4
Spread egg skins. Beat the eggs, put a little oil in a large spoon, pour in a proper amount of egg liquid (about a stir-fried spoon), then turn the large spoon to spread out an egg skin. Carefully remove it and continue to spread out the next one. Generally, 5 eggs can spread out 5 or 6 egg skins.
5
Stuffing. Make a thin paste with flour beforehand. Brush flour paste on the egg skin, then squeeze the meat into a long strip with your hands and spread it on it, and flatten it.
6
Close the sides together and glue the egg skin with batter.
7
Add boiling water to the pan and steam for 20-30 minutes. Remove from the pan, let cool, and then slice. It can also be served with dipping. Reference dipping ingredients: balsamic vinegar + chili oil + cilantro + monosodium glutamate.
8
Very thin slices, facing the sun is the most pleasing thing to the eye.Menzi Make Tips
It is better to use stock instead of water when mixing the filling. The reason for adding rice and starch separately is to blend the filling more evenly. The ratio of starch is not fixed; be sure to add the starch while mixing. I usually use about 4 liang of starch.