Auspicious Ruyi Roll
1.
Prepare the ingredients. Add a little water to soak the green onion and ginger pat flat, then add the onion and ginger water to make the filling. There should be 3 eggs in the ingredients, one less
2.
Spread the egg skins, take two eggs and beat them into two large bowls respectively. Yellow egg liquid: add half a tablespoon of dry starch and 1 tablespoon of water and stir well; red egg liquid: add half a teaspoon of red yeast rice powder and half a tablespoon of dried powder , Stir well with a tablespoon of water. Two egg liquids stand for use
3.
Pour the meat into the cooking cup, add half a tablespoon of barbecue ingredients, half a tablespoon less salt, 1 tablespoon of cooking wine, 3 tablespoons of green onion and ginger water
4.
Beaten into a fine mashed meat
5.
Put it into a large bowl, add half an egg white, and stir it clockwise. Set aside
6.
Heat the pan with a thin layer of vegetable oil, add a thin layer of vegetable oil, slightly heat and pour in the yellow egg liquid. Pick up the wok and turn it clockwise to spread it into a thin layer of egg skin. Can be buckled on a cutting board for later use
7.
Spread the red egg skin in the same way
8.
After the egg skins are allowed to cool, spread the meat evenly
9.
Roll up from the inside out
10.
Tighten both ends after rolling up with plastic wrap, and tie them tightly with cotton thread
11.
Add cold water to the steamer and steam the rolled intestines
12.
After the high heat is boiled, turn to medium heat, turn off the heat in 20 minutes, wait for 5 minutes to open the lid, take it out and place on a flat plate to let it cool naturally, freeze and shape in the refrigerator, peel off the plastic wrap when eating, and slice it for ready-to-eat
Tips:
1 Add the red yeast rice powder little by little until the color is satisfied
2 It is best to use a non-stick pan when spreading the egg skins. A pan is not recommended. The amount of oil determines the thickness of the egg skin, so it is best to use a brush to brush the oil
3 The size of the egg skin determines the thickness of the intestine. Bao Ma's red egg skin is larger, so the red intestine in the finished product is thicker than the yellow one.
