豆瓣酱干贝猪肉南瓜透抽卷
材料
"透抽 1只","猪绞肉 100g","花枝浆 100g","干贝 2颗(大)","南瓜 酌量","葱 1支","豆瓣酱 1匙","米酒 少许","盐 少许","胡椒粉 少许","香油 少许","洋葱 1/4颗","芦笋 数支"
做法
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1: 猪绞肉搅拌出筋,有黏性
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2: 干干贝加水蒸熟炒香,干贝水留用
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3: 洋葱切细末和干贝同炒出香气,(放凉)
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4: 馅料:猪绞肉、干贝、洋葱丶花枝浆混合,塩、胡椒粉调味(多做一些冷冻,可做其他料理)
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5: 透抽洗净(中空)抹上米酒、,塞入馅料馅料再加入细南瓜末,蒸约10分钟
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6: 蒸透抽渗出的汤汁和干贝水加入辣豆瓣酱煮滚,玉米粉芶薄芡
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7: 划开透抽卷,淋上酱汁、香油,撒上葱花