How to make shepherd's purse and fresh meat golden bar

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make shepherd's purse and fresh meat golden bars.

1. After washing the shepherd's purse and boiling it in water, cool it with cold water in time and then drain the water.

2. Drain the water from the shepherd's purse, knead it into a ball with your hands, and cut it into thin sections with a knife.

3. Use a knife to chop the shepherd's purse into fine pieces.

4. After washing the rapeseed leaves and rinsing them in boiling water, cool them in cold water immediately and then drain them.

5. Drain the rapeseed and place it on the chopping board.

6. First, use a knife to cut the rapeseed stalks into shreds.

7. Cut the rapeseed into dices.

8. The chopped rapeseed is basically ready for use (pictured).

9. The filling of "Golden Bars with Shepherd's Purse and Fresh Meat" is a mixture of shepherd's purse and rapeseed, so you need to continue to chop the rapeseed filling into finer pieces with a knife.

10. Prepare a bowl to hold the excess liquid from the chopped rapeseed filling (the liquid can be used to cook dishes or make pastries, etc.).

11. The moisture in the rapeseed filling is not easy to drain too dry.

12. Add chopped green onion, minced ginger, fine salt, cooking wine, pepper, MSG and olive oil to the minced meat.

13. Use chopsticks to mix the minced meat in one direction, then let it rest for a while so that the meat can absorb the flavor.

14. After mixing the minced meat evenly, add rapeseed filling and shepherd's purse filling.

16. Add appropriate amount of olive oil to the eggs and beat the eggs into uniform egg liquid.

17. After preheating the frying pan over low heat, use a spoon to pour the egg liquid into the frying pan (no need to add oil).

18. Use your hands to rotate and tilt the frying pan so that the egg liquid forms the desired size and shape in the frying pan (the temperature of the frying pan should not be too high during this operation, as if it is too high, the egg liquid will coagulate too quickly and it will be difficult to do as you wish).

19. After the egg skin is formed in the frying pan, fry it over low heat until it brings out the rich egg aroma and turns into golden color.

20. Place the fried egg skins on a plate and set aside.

21. Place the processed egg skin, shepherd's purse and fresh meat filling on the chopping board and set aside.

22. Use a small spoon to spread the 'shepherd's purse and fresh meat filling' evenly on the 'egg skin'.

23. Fold the two sides and bottom edge of the egg skin inward.

24. Use your hands to roll the shepherd's purse and fresh meat filling into the egg skin from the bottom.

25. Finally, seal the upper part with the egg skin and press it downwards to make the "Shepherd's Purse and Fresh Meat Golden Bar" shaped like a gold bar.

26. Place the processed “Golden Bars of Shepherd’s Purse and Fresh Meat” on a side dish and set aside.

27. Production tips: The size, quantity and thickness of the filling must be even.

28. Illustration of “Golden Bars of Shepherd’s Purse and Fresh Meat” made under the above conditions.

29. Place the prepared "Golden Bars with Shepherd's Purse and Fresh Meat" in the steaming tray (when placing, the egg skin edges must be sealed and pressed underneath).

30. After arranging the “Golden Bars with Shepherd’s Purse and Fresh Meat”, place green onions on top.

31. Add enough water into the pot and place the rack on it.

32. Put the “Shepherd’s Purse and Pork Golden Bars” into the steaming plate.

33. Cover the pot, bring to a boil over high heat, and steam for about 5 minutes until the filling of Shepherd's Purse and Fresh Meat Golden Bars is cooked.

34. After steaming, leave the "Golden Bars with Shepherd's Purse and Fresh Meat" in the pot for a while and take it out after the steam in the pot becomes smaller (if you take it out in time, the moisture on the surface of the egg skin will evaporate, the egg skin will dry out and the taste will be worse).

35. Picture 1 of the finished product of “Golden Bars of Shepherd’s Purse and Fresh Meat”.

36. The second finished product of “Golden Bars of Shepherd’s Purse and Fresh Meat”.

37. The third finished product of “Golden Bars with Shepherd’s Purse and Fresh Meat”.

38. The finished product of “Golden Bars with Shepherd’s Purse and Fresh Meat” and the edible processed “Egg Rolls with Shepherd’s Purse and Fresh Meat” are shown in Figure 1.

39. The finished product of “Golden Bars with Shepherd’s Purse and Fresh Meat” and the edible processed “Omelet with Shepherd’s Purse and Fresh Meat” as shown in Figure 2.

40. The finished product of “Golden Bars with Shepherd’s Purse and Fresh Meat” and the edible processed “Egg Rolls with Shepherd’s Purse and Fresh Meat” are shown in Figure 3.

41. The finished product of “Golden Bars with Shepherd’s Purse and Fresh Meat” and the edible picture of “Egg Rolls with Shepherd’s Purse and Fresh Meat”.

This concludes the introduction to the recipe of shepherd’s purse and fresh meat golden bars. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.