How to cook Panlongcai

Panlong dish is a famous dish unique to Hubei Province. During the preparation process, all ingredients are arranged into the shape of a dragon. Therefore, Panlong dish has a very good meaning and has been included in the Chinese cookbook. According to legend, Panlongcai is a dish that has been popular since the Ming Dynasty, so the history of Panlongcai is also very long. What are the methods of making Panlongcai that have been passed down to modern society?

How to cook Panlongcai:

[Main ingredients] 250g pork, 450g grass carp

[ Supplementary materials] 100g egg white, 150g egg, 100g broad bean starch

[Seasoning] 5g salt, 2g MSG, 5g ginger, 15g lard (suet), 5g shallot

step:

1. Chop the lean pork into minced meat, put it in a bowl, and soak it in water for half an hour;

2. After the minced meat has settled, drain the water, add refined salt, starch, egg white, chopped green onion, minced ginger, stir while adding water, stir into a thick meat paste;

3. Kill the grass carp, clean it, slice the meat and mince it, add salt and starch, stir until it becomes a sticky paste;

4. Crack the eggs into a bowl, stir well, and spread into 3 egg skins in the pot;

5. Mix minced fish and minced meat together, spread them on the egg skin and roll them into round rolls;

6. Put the minced fish rolls into a steamer and steam them in a boiling water pot for half an hour, then take them out and let them cool;

7. After cooling, cut into 3 mm thick egg roll slices;

8. Take a bowl and spread it evenly with lard;

9. Place the egg roll slices in a circle and place them in a bowl. Steam them in a steamer over high heat for 15 minutes. Remove them and turn them over onto a plate.

10. Heat a wok, add 50 ml chicken soup, salt and MSG, thicken, pour in 10 grams of cooked lard, pour over the egg rolls, garnish with floral decorations and serve;

Cooking tips:

1. Each time you change the water for the minced meat to settle, you need to soak it for half an hour until it turns white;

2. When preparing the minced meat after soaking, add 25g of egg white, 2.5g of refined salt, 150g of starch and water and stir;

3. Spread the egg skin into a skin with a diameter of 45 cm and roll the egg roll into a length of 30 cm.

The rolls should be 5 cm wide and 5 cm in diameter, and should be elastic, smooth and soft without any powdery feeling.

4. When steaming in a bowl, apply oil inside the bowl, roll it into a coil, put it into the steamer, the fire should be high, the water should be boiling, and the steamer should be full of steam;

5. In addition to steaming, this dish can also be fried. Cut the steamed egg-wrapped meat rolls into 2 cm thick pieces and put them in a bowl. Mix 50 grams of eggs, 10 grams of starch, 50 grams of flour and an appropriate amount of water and coat them with starch. When they turn golden brown, take them out and place them on a plate in a spiral pattern, each piece connected to the other.