Baiyu pomegranate

By JeramieMarquardt

Baiyu pomegranate
Chongqing is still my second hometown, because my mother is from Chongqing, so I am also half a small Chongqing. In November 2011, I accompanied my mother back to my hometown where I had been separated for 20 years. Because I have been studying and working abroad for many years, it is rare for me to return to my hometown. My brother went to college in Chongqing, so they have more opportunities to return to Chongqing than I do. In fact, I still have deep feelings for this city, and I can vividly recall some memories of my childhood.
Of course, when you come to Chongqing, you have to eat pickled mustard. The outer skin of this dish is as white as jade, and the pickled mustard grains in the filling are like small fruits in pomegranate, hence the name.
China regards pomegranate as a mascot and regards it as a symbol of having many children and blessing. The ancients said that pomegranate "a thousand rooms are the same membrane, and a thousand children are like one." When people get married, they often dispose of pomegranates with cut skins and exposed berries on the desk of a new house or on his desk. Some people also present pomegranates as gifts to wish good luck.
People use pomegranate seeds to wish their descendants to prosper and their families prosper. The pomegranate tree is a symbol of wealth, luck and prosperity.

Recipe Recommendations

  • mustard appropriate amount
  • eggs appropriate amount
  • cornflour appropriate amount
  • leek appropriate amount
  • ginger appropriate amount
  • salt appropriate amount

Steps for Baiyu pomegranate

  • Make  step 0
    1
    Pickled mustard, pork essence, ginger, leeks, eggs, corn flour, salt.
  • Make  step 1
    2
    Add cornflour to egg white and stir well.
  • Make  step 2
    3
    Pour into a pan and spread out into a thin omelet.
  • Make  step 3
    4
    Make the omelet ready and set aside.
  • Make  step 4
    5
    Chop the pickled mustard into dices.
  • Make  step 5
    6
    Chop pork into paste.
  • Make  step 6
    7
    Add shredded ginger and stir well with salt to make filling.
  • Make  step 7
    8
    Wrap the mixed filling into the egg skin.
  • Make  step 8
    9
    Tie the mouth with blanched leek leaves.
  • Make  step 9
    10
    Put on the cage and steam for 8 minutes.
  • Make  step 10
    11
    When eating, you can add it with your favorite sauce.