[beijing] Auspicious Ruyi Meat Rolls

Name: [beijing] Auspicious Ruyi Meat Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork filling; 2 egg; 3 pieces Nori for sushi; A teaspoon starch; 3g black pepper powder; 2 trees Chives; Some Soy sauce; a little salt; A teaspoon Sugar; a little Shimizu; a little Vegetable oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

To say that the pork filling is really a good thing to solve gluttonous and quick hands. If you want to eat meat, you can’t have time to stew, stew, or braise in soy. You can make meatballs or stir-fry in a pot of meat for a while; or make it into fillings, make dumplings, buns, and bake pies, which are both staple and non-staple food; the fastest You can also cook meatball soup, which is more greedy!
Taking advantage of the strong flavor of the Spring Festival, I will have a "Ruyi Roulade". It's not difficult to make at all, and because of the added ingredients, it still smells of the sea.
The prepared meat rolls were let cool and cut into pieces and served on the table. The children liked them and grabbed them directly. Some naughty little ones were so rich in imagination that they buckled them directly on their heads, and they kept asking: "Look at me. Does it look like Monkey King?" Haha, do you also see what this Ruyi meat roll looks like? Some people said with a smile, you are Monk Sha!
The girl also likes this small snack-like meat roll, and did not hold it, and ate a few pieces. Actually, there is not a lot of one piece, just a delicate picture! "

[beijing] Auspicious Ruyi Meat Rolls

1. Twenty-eight fat and lean pork fillings, chopped into minced meat with a knife, more delicate

[beijing] Auspicious Ruyi Meat Rolls recipe

2. Add chives, black pepper, salt, sugar, light soy sauce, and a little cold water

3. Stir in one direction into a thick paste

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

5. Stir thoroughly

6. Just pour a little vegetable oil into the frying pan, and just moisten the pan. Just pour the oil for the first time, and you won’t need it later.

7. When the pot is 6 or 70% hot, pour one-third of the egg liquid into the pot, lift the pot away from the fire, let the egg liquid spread evenly on the bottom of the pot, and remove it when there is still some raw egg liquid on the surface

8. Spread a total of three egg skins

9. Take a piece of egg crust and put a piece of seaweed for sushi on it

10. There is some raw egg liquid on the egg skin, so after lightly pressing, the seaweed will not fall off when you pick it up, so that the meat rolls will not leave the strands

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

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

13. Adjust the size of the two sides when the roll is in the center, and one meat roll is ready

14. Finish the remaining two and put them in the steamer. You can put oil paper on the steamer or leave it on. Don’t put the cloth on the steamer. The broth will leak out when steaming, so it’s not easy to wash when dipped in soup

15. Cover and steam for 10 minutes

16. Cut into pieces after cooling

17. Good luck

Tips:
The meat filling is a bit fatter, and it tastes more moisturized;
If you don’t like chopped green onions, you can soak the green onions in water and use the water to adjust the filling;
Do not put too much water in the filling, just make the meat filling into a thick paste, because the soup will be out after steaming, and a lot of nutrients will be lost;
Add a little water starch to the egg liquid to make the egg skin thin and tough;
Do not spread the egg skin in the pan too hot. You can pour the egg liquid into the pan and remove from the fire. Spread the bottom of the pan evenly and then set it on the fire. Leave some raw egg liquid on the surface, which will help the seaweed fit;
The meat filling should not be too thick, otherwise the wishful pattern of the rolled meat rolls is not obvious;
After being steamed and let cool, cut into pieces until the meat is firm.