This famous Jiangnan vegetable oil gluten stuffed meat is added to Beibei pumpkin, which is better than the lion's head

Material:

10 oil gluten, 200 grams of minced pork belly, 1 baby pumpkin.

Seasoning:

1. Seasoning for minced meat: 15 grams of ginger, 20 grams of chives, 10 grams of cooking wine, 2 grams of salt, 1 gram of white pepper, 1 egg, 6 grams of corn starch.

2. 30 grams of rapeseed oil, 3 slices of ginger, 5 grams of chives, 3 grams of light soy sauce, 2 grams of oyster sauce, 0.5 grams of salt, 4 grams of dark soy sauce, 10 grams of sugar.

Method:

1. Break up and chop 15 grams of ginger and put it in the minced meat;

2. Finely chop 20g chives into the minced meat;

3. Add cooking wine, salt, white pepper and eggs to the minced meat, and stir clockwise;

4. Add 6 grams of cornstarch to a small bowl;

5. Add the same amount of water and stir well to form cornstarch water;

6. Add the cornstarch water to the meat filling and stir clockwise;

7. Poke a hole in the oil gluten with your fingers and hollow out the inner wall;

8. Use a small spoon or chopsticks to stuff an appropriate amount of minced meat;

9. Put the gluten stuffed meat embryo into the steamer and steam for more than 20 minutes;

10. Remove the seeds of the beibei pumpkin and change it to a knife, and cut it into pieces of appropriate size for later use;

11. Take out the steamed gluten stuffed meat and set aside;

12. Heat the pot and add a little rapeseed oil;

13. Put the ginger slices and green onions into the pot and stir-fry until fragrant;

14. Then put the pumpkin in the pan and fry until the skin is tight;

15. Add an appropriate amount of water to boil;

16. Then stuff the gluten into the pan;

17. Add an appropriate amount of light soy sauce, oyster sauce, salt and dark soy sauce in turn;

18. Finally, add 10 grams of sugar;

19. Cover the pot and simmer the pumpkin until ripe;

20. Reduce the soup until thick;

21. Remove from pan and place on a plate.

▲Chef's tip:

1. Add an appropriate amount of cornstarch water to the minced meat to make the minced meat more tender.

2. When stuffing the meat, don't be too full, so that the oil gluten is smooth and chewy, and the filling is juicy and tender.

3. When simmering the pumpkin, about 8~10 minutes, you can cook the pumpkin until it is glutinous and sweet