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How to make the incense bowl?

1, the practice of incense bowl: prepare pork, tofu, fungus, coriander and other ingredients. Cut the pork into small pieces and marinate it with salt, cooking wine, light soy sauce and starch for 10 minutes. Cut the tofu into small pieces, soak the fungus and cut it into shreds. Chop the parsley and set aside. Cool oil in a hot pot, add spring onions, ginger and garlic, saute until fragrant, add pickled pork and stir-fry until discolored. Add tofu and fungus and stir well.

2, the authentic practice of the incense bowl: main ingredients: 1 jin of meat, 100 grams of crispy meat, 1 handle of Auricularia auricula, 4 shiitake mushrooms, 1 yam. Meat seasoning: a few slices of ginger, 1 section of scallions, 1 tablespoon of pepper, 1 tablespoon of pepper noodles, 1 tablespoon of salt, 1 tablespoon of wine, 2 egg whites, 100 grams of starch, 1 small bowl of water. Other seasonings: 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 bowl of broth (bone soup or chicken soup), 1 spring onion.

3. Poop meat, also known as incense bowl, is a unique traditional delicacy of Han nationality in Fushun County, Zigong City, Sichuan Province. It has been spread locally since ancient times. Every New year, every household makes poop meat as a main dish on the holiday table: pork belly 2000 grams starch 400g eggs 8 ginger 200g pepper appropriate amount of salt appropriate amount of meat chopped or chopped, stirred with starch.

4. Incense bowl making method diced meat into cooking machine, add ginger, beat into minced meat. Add starch, a spoonful of salt and stir well. Beat the eggs and put in half a spoonful of salt. Pour in the eggs and spread them into thin slices. Take a piece of egg skin and put it on the board. Put on the egg liquid, the other egg. Put the meat in 1/3 places near the body and put it in the middle. Not too much, two need to leave room to shut up.

How to make the incense bowl?

Incense bowl: prepare pork, tofu, fungus, coriander and other ingredients. Cut the pork into small pieces and marinate it with salt, cooking wine, light soy sauce and starch for 10 minutes. Cut the tofu into small pieces, soak the fungus and cut it into shreds. Chop the parsley and set aside. Cool oil in a hot pot, add spring onions, ginger and garlic, saute until fragrant, add pickled pork and stir-fry until discolored. Add tofu and fungus and stir well.

The authentic practice of the incense bowl: main ingredients: 1 jin of meat, 100 grams of crispy meat, 1 handle of Auricularia auricula, 4 Lentinus edodes, 1 yam. Meat seasoning: a few slices of ginger, 1 section of scallions, 1 tablespoon of pepper, 1 tablespoon of pepper noodles, 1 tablespoon of salt, 1 tablespoon of wine, 2 egg whites, 100 grams of starch, 1 small bowl of water. Other seasonings: 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 bowl of broth (bone soup or chicken soup), 1 spring onion.

Poop meat, also known as incense bowl, is a traditional Han cuisine unique to Fushun County, Zigong City, Sichuan Province. It has been spread locally since ancient times. Every New year, every household makes poop meat as a main dish on the holiday table: pork belly 2000 grams starch 400g eggs 8 ginger 200g pepper appropriate amount of salt appropriate amount of meat chopped or chopped, stirred with starch.

How does Chongqing lean meat poop do?

The meat is chopped or chopped and stirred with starch. Ratio: pork belly: eggs: starch = 2kg:8: 0.4kg add 8-10 egg whites to continue stirring and try your best to grab it and grab it. The longer the better, the yolk is ready to use. add salt and monosodium glutamate and continue to stir. Spread the stirred meat flat on the steamer, steam it for 30 minutes and then take a soup basin when eating.

/ 15 choose clip meat, take 2/3 as lean meat, 1/3 as fat meat proportion, wash pork thoroughly and set aside. Cut the meat into thin slices, then chop it into mashed meat with a random knife. Prepare 500 grams of bean powder for 3prime 15, and I choose red vetch powder. Slowly add water to allow the soy flour to become wet until the granulated soy powder dissolves completely.

Dice lean meat and marinate with appropriate amount of cooking oil, salt, pepper, sweet potato powder and a little cooking wine for half an hour. Cut potatoes into long strips and wash fresh corn kernels and set aside. Beat two eggs in a large bowl and stir well. Add 200 grams of flour, water and salt, then stir well. Change to a large container and keep pulling rice with your hands, similar to the action of "beating".

Poop meat practice pork choose clip meat, 2/3 lean meat, 1/3 fat meat, wash and set aside. Cut the meat into slices and then chop it into mashed meat. 500 grams of soybean powder is put into a container and set aside. I choose red vetch powder. A little bit of water is turned into wet bean powder, so that the granulated bean powder becomes completely powdered. Mix mashed meat, 3 eggs, a little salt and wet bean powder and set aside.

[gourmet practice] the raw material lean meat stuffing, sweet potato powder mixed into water starch spare, egg, ginger, lotus white (cabbage) leaves several methods to chop pork stuffing, the finer the better. At least it's finer than dumplings. According to the proportion of 1 jin meat and 32 taels of sweet potato powder, add mixed water starch. Three eggs, add the egg white to the meat stuffing, and leave the egg yolk as a spare. Add the right amount of minced ginger. Stir well with chopsticks. It has to be very uniform.

How much salt is put in a jin of meat in a fragrant bowl?

1. Put about 12 grams of salt in 1 jin of meat in the fragrant bowl. Sweet potato starch is the best way to make a fragrant bowl. the ratio of meat to starch is about one jin of pork starch, and then add the right amount of salt, light soy sauce, soy sauce, pepper, pepper, cooking wine, and then add an egg. Stir the meat in one direction with your hands to make it thicker.

2. Steam for 45 minutes in a steamer, then turn off the heat, spread the egg yolk on the steamed meat, steam for another minute, and the yolk is ready. Let it cool and take the mold, you can cut it and steam it, make soup, whatever. Add fungus, yellow flower, crispy meat to the bottom of the bowl, add sliced incense bowl, add seasoning (salt, vinegar, chicken essence), add stewed bone soup, put some vinegar, put some chopped onions, delicious.

3. Add the minced ginger, pepper and pepper to the minced meat after chopping. According to the ratio of one jin of meat to two eggs, beat in the eggs. According to the proportion of dry starch in one jin of meat, add mixed water starch.

4. and the above seasonings, mix well. Then steam in a steamer for 45 minutes, then turn off the heat, spread the egg yolk on the steamed meat, steam for another minute, and the egg yolk is ready. Let it cool and take the mold, you can cut it and steam it, make soup, whatever.

5. Mix well. Then steam in a steamer for 45 minutes, then turn off the heat, spread the egg yolk on the steamed meat, steam for another minute, and the egg yolk is ready. Let it cool and take the mold, you can cut it and steam it, make soup, whatever. Add fungus, yellow flower, crispy meat to the bottom of the bowl, add sliced incense bowl, add seasoning (salt, vinegar, chicken essence), add stewed bone soup, put some vinegar, put some chopped onions, delicious.

The authentic practice of incense bowl

Incense bowl: prepare pork, tofu, fungus, coriander and other ingredients. Cut the pork into small pieces and marinate it with salt, cooking wine, light soy sauce and starch for 10 minutes. Cut the tofu into small pieces, soak the fungus and cut it into shreds. Chop the parsley and set aside. Cool oil in a hot pot, add spring onions, ginger and garlic, saute until fragrant, add pickled pork and stir-fry until discolored. Add tofu and fungus and stir well.

The authentic practice of the incense bowl: main ingredients: 1 jin of meat, 100 grams of crispy meat, 1 handle of Auricularia auricula, 4 Lentinus edodes, 1 yam. Meat seasoning: a few slices of ginger, 1 section of scallions, 1 tablespoon of pepper, 1 tablespoon of pepper noodles, 1 tablespoon of salt, 1 tablespoon of wine, 2 egg whites, 100 grams of starch, 1 small bowl of water. Other seasonings: 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 bowl of broth (bone soup or chicken soup), 1 spring onion.

Secondly, the production process of incense bowl needs to go through many processes. First, chop the pork into minced meat, add chopped spring onions and ginger, salt, pepper and other seasonings and mix well and marinate for a while. Then beat the eggs, add the starch to make the egg paste, and then pour the egg paste into the pot to spread into the egg skin. Then spread the pickled meat on the egg skin evenly, roll it up and cut it into pieces, put it in a bowl and put it in a bowl. Finally, put the scented bowl into a steamer to steam.

I believe many local friends are no stranger to incense bowls. We hold banquets in most places, and the first dish of the nine bowls is the incense bowl. Especially this incense bowl, every year during the Spring Festival, he will personally make several large strips, soft waxy taste, salty flavor, in fact, especially suitable for the elderly.

There are many other eight bowls to eat according to region: the eight bowls of Beijing folk menus have been basically fixed after hundreds of years of running-in, that is, large bowls of three yellow chicken, large bowls of yellow croaker, big bowls of elbows, large bowls of meatballs, big bowls of Steamed Pork with Rice Flour, big bowls of buckle meat, large bowls of loose meat and large bowls of ribs. Sichuan folk eight bowls of traditional dishes, also known as three steamed nine buckles, steamed fish, steamed elbows, steamed crispy meat, salty roast white, Dongpo meat, buckle duck, buckle chicken, noodle steamed meat, Steamed Pork Slices with Red Bean Paste.

Poop meat, also known as "incense bowl", is a traditional delicacy unique to Fushun County, Zigong City. every family makes poop meat as a main course on the holiday table, taking meat stuffing and egg crust to make "egg balls", steaming and slicing, taking fish head, fungus, crispy meat and other ingredients into the steamer together, it is a rare light dish with a clear flavor in Sichuan cuisine.

The authentic practice of incense bowl in Sichuan

1. The method material of Sichuan incense bowl: minced pork 100g bean curd, 1 bean sprout, right amount of onion, ginger, garlic, right amount of chili powder, right amount of salt, right amount of chicken essence, right amount of cooking wine, right amount of sesame oil, right amount of water steps: cut tofu into small pieces, wash bean sprouts and set aside. Add the right amount of oil to the pan, add spring onions, ginger and garlic and saute. Add the pork and stir-fry until it changes color. Add tofu and bean sprouts and bring to a boil.

2. Zoysia bowl is a famous Sichuan dish, which can be made by yourself or eaten in a restaurant. The practice of incense bowl is as follows: chop half fat and lean meat into stuffing. Beat three eggs, heat the non-stick pan over low heat without oil, and pour a thin layer of egg liquid into the egg peel. Mix minced meat with cooking wine, salt, light soy sauce, minced ginger, prickly ash and spring onions, add egg white and red oyster starch and stir clockwise.

3. Put fungus and yellow flowers in the middle, season the clear chicken soup with salt and pour it on. (the practice of basic clear chicken soup: the old hen is in cold water, skim off the foam, add mash and ginger and cook until soft and rotten, filter the soup dregs). Fried quail eggs 10 to golden brown. Inlaid bowls.

4. Secondly, the making process of incense bowl needs to go through many processes. First, chop the pork into minced meat, add chopped spring onions and ginger, salt, pepper and other seasonings and mix well and marinate for a while. Then beat the eggs, add the starch to make the egg paste, and then pour the egg paste into the pot to spread into the egg skin. Then spread the pickled meat on the egg skin evenly, roll it up and cut it into pieces, put it in a bowl and put it in a bowl. Finally, put the scented bowl into a steamer to steam.

5. Another way to take this step is to wrap egg skins. First spread the egg skin in the pot, put the minced meat in the center, fold it on both sides, and then wrap it up and down, pay attention to wrap it tightly. It does not form when it is sliced too loose. Wrap it up and steam it in the pan. The taste of poop meat takes a soup basin when eating. According to your personal preference, you can cover the bottom of the soup basin with taro, cauliflower, vegetables, fungus, watery peas or fresh peas, crispy meat and so on.