The method of wrapping meat with louvers

Health benefits

Rapeseed: stop bleeding, cool blood

Mushrooms: transparent rash

Pork: moist and dry

Ingredients and materials

A pack of blinds

Moderate amount of rapeseed

Moderate amount of shiitake mushrooms

Moderate amount of pork

Moderate amount of ginger

Appropriate amount of water

Moderate amount of salt

Moderate amount of monosodium glutamate

Moderate amount of white sugar

Appropriate amount of soy sauce

The method of wrapping meat with louvers

1. Choose ingredients with filling. Rapeseed, shiitake mushrooms, pork, ginger.

2. Clean the blinds thoroughly, soak them in warm water until soft, separate them one by one, and cut them into palm sized blocks.

3. Clean the mushrooms and vegetables thoroughly and remove the roots. Soak the vegetables in water for a while, so that there won't be too much water when cutting them into small pieces.

4. Remove the vegetables that have been soaked, drain the water, and cut them into small pieces. Use gauze to drain the water and filter out excess juice.

5. Use a meat grinder to grind pork into minced meat. Cut the cleaned mushrooms into small pieces. Cut ginger into small pieces. Put the chopped vegetables in a large bowl.

6. Add an appropriate amount of salt, monosodium glutamate, and white sugar to the filling.

7. Add an appropriate amount of soy sauce.

8. Mix and stir evenly in one direction by hand.

9. Let the mixed meat filling stand for 10-20 minutes to enhance its flavor.

10. Take a louver and spread it flat. Take an appropriate amount of meat filling and spread it flat on the louver. As shown in the figure.

11. Cover the meat with a corner of the blinds and roll it up again.

12. Fold the two corners inward and roll them again. When it reached the end, it happened to cover the small triangle. Prepare cotton thread and place it under the venetian wrapper. Use cotton thread to tie the venetian wrapper together and shape it to prevent it from spreading apart. I skipped the process of tying cotton thread here.

13. All the blinds are wrapped in meat. Fold the meat wrapped in blinds one by one and place them on a plate. Heat it in the microwave for one minute, or steam it in the pot for ten minutes to let the pork belly die. This is to achieve the purpose of shaping and replace the process of tying cotton thread.

14. Processed dried pork veneers. After cooling, you can directly put it in the refrigerator for freezing, and take it out for processing the next time you want to eat it. Whether steamed, boiled in soup, or braised, the taste is always very good.

15. The wrapped pork belly can also be steamed with broth and eaten directly. The taste is particularly good.

16. Blindfold wrapped meat.

Tips

1. The meat filling in the braised pork can be customized according to personal preference.

2. When mixing with the filling, if you are afraid of not mastering the taste well, you can take a little and heat it in the microwave for a few seconds before it is cooked. You can taste the taste to know if it is good or not. Many elderly people are accustomed to tasting directly with their tongue, but this is not hygienic and is not recommended.

3. The traditional method of wrapping meat with louvers involves tying it with cotton thread to ensure that it does not scatter during cooking. Remember to tie a knot, and once cooked, you can just draw it when eating. But for the sake of convenience, I removed the process of tying the cotton thread and directly steamed the meat wrapped in venetian blinds, allowing it to break and achieve the purpose of shaping, which also facilitated the reprocessing of the venetian blinds.

4. You can make more meat wrapped in louvers. After steaming for a while, it can be frozen in the refrigerator and taken out for processing when you want to eat, which is very convenient. Whether used for steaming, making soup, or braising, the taste is very good.

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