曲靖传统扣八碗之扣韭菜根

Today, I'm going to start with the leek root Here are the ingredients Ground pork Leek root This is the big leek root It's different from the small leek we usually eat You can eat the root and the leaves We use the root today This thing is widely grown in Yunnan It's called leek root It's also called leek root Some places call it leek root It has a light fragrance And a little bit of spiciness Mushrooms Cut the shiitake mushrooms into mince Cut the green onions into mince Cut the small yellow ginger into mince Pepper MSG Salt Cut the shallots into chopped green onions Spicy noodles Soybean water Cooking wine First process the ground pork Add cooking wine to the ground pork Add all the ingredients Soybean water Mix well The ground pork still needs to be mixed well Let the ground pork marinate for 20 minutes Let's process the leek root We don't need the root We don't need the water We can use the washed leek root The leek root is washed Let's sort it out Cut it How long should we cut it? It depends on the size of the bowl Today we cut it About this long About 7-8 cm long These thin parts below We don't need them It's not suitable for cooking It doesn't taste good Because the tendons inside are old Now we put the ground pork and the leek root together How to put it together? Grab a few leek roots Sort it Grab some meat Pinch it together Put it in the oiled bowl The bowl is ready Wrap it with plastic wrap Time is up Turn off the heat and take it out There will be some soup Take it out Put it on a plate Make a dipping sauce Hot pepper powder A little soy sauce A little vinegar That's it The simplest hot pepper dipping sauce Dip some hot pepper dipping sauce when eating When the leek root is raw The smell of leek And a little spicy After steaming Only the smell of leek The spicy smell is gone Thanks for watching Dianweiji Yunnan Traditional Cuisine I'm Kunping Lao Yang See you next time