Ruyi scroll
Step 1 . Raw material map.
Step 2 . Chop chicken breast and streaky pork into minced meat, finely chop scallions and ginger, and cut carrots into filaments.
Step 3 . Put the chopped meat stuffing into a bowl, add refined salt, soy sauce, sugar, cooking wine, white pepper, raw flour, egg white, monosodium glutamate, and an appropriate amount of fresh soup or cold boiled water.
Step 4 . Stir well, then beat vigorously in one direction until the meat is sticky and strong.
Step 5 . Knock the eggs into a bowl and add 1 tbsp of starch.
Step 6 . Beat the eggs until the egg whites and yolks are fully blended.
Step 7 . Clean the pot and sit on the fire, and apply a thin layer of vegetable oil.
Step 8 . When the pot is hot, pour the egg liquid into the pot (4 eggs spread 3 egg skins), shake the frying pan to make the egg liquid flow evenly to the wall of the pot. When the egg liquid solidifies, turn the heat down, lift the egg skin, turn over and fry it again.
Step 9 . By the same token, spread the egg skins out of the pot and put them on the plate.
Step 10 . Lay the egg skin on the chopping board, then put laver on it, cut off the excess part of the egg skin with a knife, so that it is square like laver.
Step 11 . Evenly smear 1 / 3 of the meat filling (leaving a little seal) on the laver, and put carrot shreds on both ends.
Step 12 . Roll it from both ends to the middle, tightly and evenly. Stick it with meat filling in the middle and roll it tightly. Make three Ruyi rolls ready for use.
Step 13 . Put the rolled Ruyi roll in the drawer, turn to medium heat and steam for 12 minutes after boiling, and turn off the heat.
Step 14 . Cool the steamed Ruyi roll.
Step 15 . Cut into 1.2 cm sections.
Step 16 . Put it on the table!
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