Chinese Food
Baba meat (luncheon meat) essence version
(99386 views)
Tell me the story behind this dish. It's a long story. A thousand words are in the heart. This dish is for the first bowl tomorrow.
Cooking ingredients
Cooking Steps
Step1:Add in the order of ingredients. It can't be exactly how many grams. It can only be used according to the usual amount of dumpling filling. I use my tongue to taste salty when I mix it. So every taste is just right. Mix the meat and let it stand for half an hour. Make a circle and a half of the meat filling with the Doupi roll. Just press it. Cut off the excess. It can also be rolled twice.
Step2:Steam in boiling water for 25 minutes. Slice after cooling. Sichuan is called Baba meat. I think it's more like lunch meat. It's much more successful than the lunch meat I made before.
Step3:It's delicious. This recipe comes out with pure taste. I don't know if there will be a big change in changing pepper powder into five or thirteen spices. Try next tim
Step4:Cut after coolin
Cooking tips:I've been looking for the egg white sausage I ate when I was a child. It's not sold anywhere. There are many egg whites in this sausage. It really feels like the delicious egg white sausage I ate more than 20 years ago. It just doesn't have the crispy taste. Others are not much different. Maybe it's because of the egg and starch. The tissue is more compact. It also tastes better. If you have any questions, you can add the wechat 270248232 consultation and cooking skills.
