Venetian lucky bag (meat wrapped in Venetian leaves)
Overview
It’s almost Chinese New Year! Venetian buns are an indispensable part of the Shanghainese dinner table. Try wrapping them in a different way to make them delicious and beautiful! Good mouth-painting again. As a light and oily New Year's Eve dish, it should be a good choice.
Tags
Ingredients
Steps
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Wash the scallions and select 9 long scallions with leaves.
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Boil the water in a pot.
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Chop other scallions into fine slices.
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Cut a thin louver into 8 square pieces and soak in water until soft.
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Chop pork and ginger into minced meat.
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Add eggs, starch, light soy sauce, salt, cooking oil and appropriate amount of water to the minced meat.
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Stir in one direction until vigorous, stir in the direction of clear water and add in portions, add half the amount of egg water each time, add about four to five times, depending on the situation.
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Finally add green onions.
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Stir well again.
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Place the minced meat in the refrigerator for more than half an hour. After the minced meat is completely flavored, take out a spoonful of minced meat and place it in the middle of the thin louver.
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Close the louvers and wrap them with blanched scallion leaves.
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The remaining seven are similarly wrapped.
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Steam in a steamer for about fifteen minutes.
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After steaming, uncover the lid and pour a spoonful of broth on top of the louver buns.
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The minced meat inside is added with egg white and water and stirred to make the meat tender, elastic and juicy.
