Oily gluten stuffed meat
Overview
I have made fried gluten stuffed with meat many times. I used to heat the oil and fry it first, but I couldn’t control the heat easily and it would get scorched. This time, I tried boiling water and then adding the gluten. The result was pretty good, so I didn’t have to worry about it getting scorched
Tags
Ingredients
Steps
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Raw materials, pork stuffing, peeled and washed carrots (actually only one used), picked and washed green onions, washed ginger, oily gluten, eggs, red pepper shreds (cut and washed together with other vegetables, not included in the photo)
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First cut the carrots into thin slices, then cut them into thin strips, then cut them into mince and put them into the meat filling. Chop the green onion and ginger into mince and put them into the meat filling. Beat the eggs into the meat filling
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Add dark soy sauce, light soy sauce, cooking wine, salt and allspice
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Use chopsticks to stir evenly
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Take oily gluten and gently poke a small hole with chopsticks
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Use chopsticks to poke the meat stuffing and stuff it into the oily gluten through the small holes until it is full. Be patient
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It’s all stuffed. I made enough for three meals at a time and put the extra in the refrigerator
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Put the pot on high heat and add an appropriate amount of water until it boils. Put the oily gluten directly into the water, just like dumplings, and cook over high heat
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Cook for about 15 minutes. Be careful not to let the water in the pot boil dry. Just leave a small amount of water to make the soup. Add a small amount of salt and some light soy sauce to taste
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When the soup is slightly reduced, take it out of the pot and sprinkle in chopped green onion and a small amount of shredded red pepper
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Finished product
