lucky bag means bringing all the blessings together. If it is made into delicious food and you eat it in one bite, you can say that you have absorbed all the blessings.
As we all know, there are many ways to make lucky bags. As long as the outer fried beans bean curd skin is ready, you can choose the fillings inside. However, making a lucky bag is not as simple as you think!
But don’t worry, here is a super comprehensive guide for making lucky bags.
The first
Ingredients:
100 grams of shredded konjac, 100 grams of shredded chicken legs, 100 grams of shredded carrots, 1 package of lucky bag oil tofu skin, and 6 small strips of dried gourd.
Method:
1. Cut the Youyang (Japanese-style fried tofu skin) in half and set aside.
2. Take a container, add shredded konjac, shredded chicken thighs, shredded carrots and salt and mix evenly.
3. Take a piece of You Yang from Step 1, take an appropriate amount of the ingredients from Step 2 and put it into a You Yang lucky bag.
4. Take a gourd and tie it tightly to make the incision of the oil-filled blessing bag made in Step 3. The incision is now complete.
5. Repeat steps 3 and 4 until all the materials are used up.
The second kind of
Ingredients:
3 large slices of oily tofu skin, a little chicken leg meat (small), 1 piece of fungus, 1/4 carrot (small), burdock 1/4 pieces, 1 section of lotus root (small), 2 shiitake mushrooms.
30 grams of enoki mushrooms, 50 grams of konjac shreds, 3 leeks, 500 ml of stock, 1/2 tsp of mirin, 1/2 tsp of soy sauce, 1 tsp of wine, and a little salt.
Method:
1. Cut off some of the edges of the thin slices of oiled tofu skin, press it back and forth with a dough stick, then blanch it to remove the oil stains, drain and let cool, then peel it into a pocket shape and set aside.
2. Blanch the whole leek and soak it in cold water and set aside.
3. Wash the chicken legs, sprinkle with a little salt, let it sit for 10 minutes, then wash it with 5% wine (5ml of wine, 100ml of water), drain and cut into shreds for later use.
4. Cut the fungus and carrot into shreds; peel the burdock and lotus root and cut into shreds; soak the mushrooms until soft and cut into shreds; wash the enoki mushrooms and cut off the joints; boil the konjac shreds in boiling water for about 3 minutes, drain and set aside.
5. Mix the ingredients of steps 3 and 4 evenly and divide them into 3 equal parts. Put them into fried tofu bags respectively. Tie the mouth of the bag with a chive strip to form a lucky bag.
6. Put the cooking ingredients into the pot and cook briefly, then add the lucky bag from step 4, cook over low heat for about 20 minutes, then turn off the heat and serve.
The third kind
Ingredients:
1 tablespoon of Niutou brand corn kernels, 6 pieces of fried tofu skin, 6 shrimps, 15 grams of beans, Ningbo rice cake 20 grams, 30 grams of cabbage, 6 chive flowers, 150 grams of minced meat, a little celery.
seasonings:
2 tablespoons of Niutou brand original stock, 2 tsp of Niutou brand fresh chicken crystals, 1 tsp of salt, and appropriate amount of pepper.
Method:
1. Cut one side of the fried tofu skin, blanch the shrimps and peel off the tails, slice the cabbage, slice the Ningbo rice cake, blanch the chive flowers and set aside.
2. Heat the pan, pour an appropriate amount of oil, add Niutou brand corn kernels, ground pork, beans, shrimp, cabbage, and Ningbo rice cake and stir-fry until cooked.
3. Add salt, Niutou brand fresh chicken crystals, and pepper, mix well to form a filling, wrap it in the fried tofu skin from Step 1, expose the shrimp tails, and tie the opening of the fried tofu skin with chive flowers to form a lucky bag.
4. Soak the lucky bag in step 3 into the soup stock, put it into a steamer and steam it for about 5 minutes, then garnish with celery.
The fourth
Ingredients:
3 slices of thinly sliced oil tofu, 1 chicken leg, 1 slice of fungus, 1/2 carrot, 1/4 burdock, 1 lotus root section, 2 slices of dried shiitake mushrooms, 50 grams of enoki mushrooms, 50 grams of shredded konjac, and appropriate amount of dried gourd.
Seasonings:
a little salt, 500ml bonito stock, 25ml mirin, 25ml soy sauce, 30ml wine.
Method:
1. Cut the fried tofu in half, press it back and forth with a dough stick, blanch it to remove the oil stains, drain it, wait for it to cool and peel it into a pocket shape; dry it and soak it in water until soft and set aside.
2. Wash the chicken legs, sprinkle with a little salt, let it sit for 10 minutes, then wash it with 5% wine (mixed with 5ml of wine and 100ml of water), drain and cut into shreds for later use.
3. Shred fungus and carrots; soak dried shiitake mushrooms in water until soft, remove the stems and shred them; peel and cut burdock into shreds and soak in vinegar water; peel and shred lotus root and soak in vinegar water; boil konjac shreds in boiling water for about 4 to 5 minutes, drain and set aside.
4. Mix the ingredients for steps 2 and 3 and divide them into 6 equal parts, put them into oil tofu bags, and tie the mouth of the bag tightly with a ladle to make a lucky bag.
5. Put the cooking ingredients into the pot and cook briefly, then put in the lucky bag, cover with a paper lid, cook over low heat for about 25 minutes, then turn off the heat and serve.
The fifth ingredient
Ingredients (for 2 people): 3 slices of oil, 2 cloves of minced garlic, 6 blanched leeks.
fillings: 180g minced pork, shred 1 carrot, and dice the appropriate amount of leeks.
soup ingredients: 30g Hongxi mushrooms, 35 corn shoots, 5 carrot slices, 10g commercially available Japanese bonito soup powder, 600ml water.
marinade: 1 tablespoon of soy sauce, a little each of salt, sugar, sesame oil, pepper, water, 1 teaspoon of cornstarch.
practice:
1. Prepare materials.
2. Add all the fillings to the marinade and marinate for 15 minutes.
3. Heat 1 teaspoon of oil, add minced garlic and stir-fry until fragrant, add marinated stuffing and stir-fry until cooked, scoop up and let cool.
4. Cut the bean curd skin in half to form a pocket, open the mouth of the pocket and fill in an appropriate amount of fried marinade with a spoon.
5. Use blanched leeks to tie the openings of the tofu skin tightly to form a lucky bag and set aside.
6. Take another pot, add water and bring to a boil. Add bonito soup powder, hongki mushrooms, corn shoots and carrot slices and cook for 5 minutes.
7. Then immerse all the lucky bags in the soup, add a little salt and cook for 1-2 minutes.
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