Roll frying (rolled meat skewers) to prepare

Roll meat skewers (rolled frying) to prepare

Ingredients: 500 grams of pork belly, 3-4 thin tofu skins.

Ingredients: 90 grams of purified water, 30 grams of corn starch, 20 grams of cooking wine, 20 grams of soy sauce, 10 grams of sesame oil, 10 grams of minced ginger, 5 grams of minced green onion, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of white pepper powder, 2 grams of thirteen spices or five-spice powder, 1 egg, flour, vegetable oil.

Smoking material: 1 sheet of tin foil, 30 grams of sugar, 5 grams of tea leaves.

Specific production steps:

1, beat the pork belly (three fats and seven lean) into a meat filling into the basin, add 20 grams of cooking wine, 20 grams of soy sauce, 10 grams of sesame oil, 10 grams of minced ginger, 5 grams of minced green onion, 4 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of white pepper powder, thirteen spices or five-spice powder 2 grams, and then beat an egg, whisk clockwise, set aside.

2: Add 30 grams of corn starch to 90 grams of purified water and stir into water starch. Pour the water starch into the minced meat and whip again and set aside.

3, the thin tofu skin is flattened on the table and sprinkled with a little dry flour, and the dry flour is evenly spread on the tofu skin, the purpose of this step is to make the meat filling can be better bonded with the tofu skin.

4: Spread the hard meat filling evenly on each tofu skin, then roll up the tofu skin from a section, roll it up and put it on the plate, and then brush a layer of vegetable oil evenly on its surface, put it into the steamer basket and steam it for 15 minutes. If you don't like the smoked taste, let it cool and slice it before eating.

5: Put the signature after the pot on the grate, put a piece of tin foil in the pot, add 30 grams of sugar, 5 grams of tea leaves, and put the grate in the pot and cover it. Turn on the heat, wait for the yellow smoke to come out of the gap in the pot lid, then turn off the heat, continue to simmer for 2-3 minutes, open the lid and take out a layer of sesame oil to prevent drying and blackening, and then slice and eat after cooling.

concentrate:

When re-making, it can be rolled up directly without sealing with egg whites, and if you want to seal them with egg whites, you should pay attention to leaving room for egg whites at the end when laying the meat filling.

Eggs can also be spread into thin skins instead of tofu skins. Different regions have different names, and in the northeast region, it is usually called a roll meat skewer or a meat skewer. In Shandong and other regions, it is often called roll frying, which is essentially a thing.