Thousand-sheet buns with mushrooms and pork

Overview

This should be a typical Jiangnan delicacy, right? ~~~Some places are tied with ropes, and some are tied with vegetable stems. Thousands of sheets or bean curd skin can be wrapped. You can put pork or shrimp in it as you like, or pork mixed with shrimp is also very delicious. The key is to drizzle some soup at the end to make the dish more delicious.

Tags

• vegetarian dishes
• home cooking
• common dishes
• meat dishes
• children
• breakfast
• chicken powder
• cooking wine
• dry starch
• egg white
• ginger
• light soy sauce
• mushrooms
• old soy sauce
• onions
• pork
• sugar
• thousands of sheets
• salt
• white pepper

Ingredients

Steps

1. 1 Add minced pork, diced mushrooms and all the above ingredients and stir together in one direction until stiff. Do not stir randomly, otherwise the minced meat will be loose and shapeless.

2. 2 You can soak the purchased large qianzhang in hot water for about 1 hour, and change the water about twice during this period. This can remove the beany smell and some sour smell from the production process of qianzhang. Then cut it into palm-sized squares. If you start wrapping as shown, first roll up from one corner, then press the left and right corners up, and then continue to roll up the rest (I forgot to take pictures of the step-by-step diagram, but some people with manual experience and dexterity can understand it at a glance)

3. 3 After wrapping, you can tie it up with vegetable stems. I happened to have dill at home, so I used dill stems. Others such as leeks, coriander, spring onions, etc. are all acceptable. Blanch them in water before use (about 30 seconds), which will make them more flexible. When blanching, put a few drops of oil in the pot so that they will not turn yellow

4. 4 After everything is tied, put it in a container and steam it for 20-25 minutes.

5. 5 Arrange the steamed 1000-sheet buns neatly on a clean plate. The original container containing the 1000-sheet buns will retain the soup produced when steaming the 1000-sheet buns. Pour the soup into the pot, add an appropriate amount of water (or stock), and season with salt, chicken powder, white sugar and white pepper (you can also add a little sesame oil according to your personal taste). I also added some wolfberry to make the dish richer in color. After the water is boiled, thicken the sauce (glass gravy is enough).

6. 6 Then pour it on and wrap it in a thousand sheets

7. 7 Then you can start! ! !