[Beijing] auspicious meat roll-You Are Foodie

By Veronica
77

[Beijing] auspicious meat roll

Pig meat stuffing is really a good thing that is both greedy and Kwai. If you want to eat meat without enough time to stew, stew or stew, you can resist it for a while if you use a pot of meat stuffing to make balls or stir fry vegetables; Or make stuffing, make dumplings, make steamed buns and bake pies, which are both staple food and non-staple food; The most Kwai can also cook meatball soup to satisfy your craving!Taking advantage of the strong flavor of the Spring Festival, I'll have a "Ruyi meat roll". It's not difficult at all, and because of the addition of a material, it has the smell of the sea.After the meat roll was cooled, it was cut into pieces and put on the table. The children liked it and grabbed it directly. The naughty imagination was so rich that he buttoned it directly on his head. He kept asking, "do I look like the monkey king?" Ha ha, do you also see what this Ruyi meat roll looks like? Some people say with a smile that you are a sand monk!The girl also liked the meat roll like a small snack. She didn't live in hold and ate several pieces. In fact, there are not many pieces, just a delicate and colorful picture!

Main Ingredients

Auxiliary Ingredients

vegetable oil few
clean water few
White sugar A teaspoon
salt A little
Light soy sauce appropriate amount
Chives 2
black pepper 3 g
starch A teaspoon

The meat filling is a little fat and tastes more moist;If you don't like scallions, soak them in water and mix the stuffing with Scallion water;Don't put too much water in the filling, just make the meat filling into a viscous paste, because once steamed, there will be a lot of nutrition loss;Adding a little water starch to the egg liquid can make the egg skin thin and tough;The pot with egg skin should not be too hot. Pour the egg liquid into the pot and leave the fire. Spread the bottom evenly and then set it on fire. Leave some raw egg liquid on the surface to facilitate the fitting of seaweed;The meat filling should not be too thick, otherwise the pattern of the rolled meat roll is not obvious;After steaming and cooling, cut it into pieces. The meat filling is firm and does not scatter.

Step 1 . This is a fat and thin pork stuffing. Cut it into minced meat with a knife. It is more delicate

Step 2 . Add chopped green onion, black pepper, salt, sugar, soy sauce and a little cold water

Step 3 . Stir in one direction to form a thick paste

Step 4 . Put the eggs in a bowl, add a little cold water to a small teaspoon of starch, and pour them into the eggs

Step 5 . Stir well

Step 6 . Just pour a little vegetable oil into the frying pan and moisten the pan. Just pour the oil for the first time and don't use it later

Step 7 . When the pot is heated to 60% or 70%, pour one-third of the egg liquid into the pot, start the pot and leave the fire, let the egg liquid spread evenly at the bottom of the pot, and take it out when there is still some raw egg liquid on the surface

Step 8 . A total of three egg skins were spread out

Step 9 . Take an egg skin and put a piece of seaweed for sushi on it

Step 10 . There is some raw egg liquid left on the egg skin, so after gently pressing, the seaweed will not fall off when you pick it up, so that the meat roll will not leave the stock

Step 11 . Cut off the extra egg skin with a sharp knife, and spread a layer of meat stuffing evenly on the seaweed. It should not be too thick. It will be 3 or 4 mm by visual inspection

Step 12 . Roll up from the upper and lower ends to the center

Step 13 . When rolled to the center, adjust the size of both sides, and a meat roll is ready

Step 14 . Finish the remaining two and put them back in the steamer. You can put oil paper or not on the steamer drawer. Don't put the cloth on the steamer drawer. When steaming, there will be broth leakage, and it's difficult to wash the soup

Step 15 . Cover and steam for 10 minutes

Step 16 . Cut into pieces after cooling

Step 17 . good luck and happiness to you

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