Egg Crust Potato Rolls

Name: Egg Crust Potato Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced pork belly; Some Mashed potatoes; Some Chopped green onions; Some ginger; Some egg; Some Potato starch; Some Flour; Some salt; Some Five spice powder; Some sesame oil; Some Cooked peanut oil

by tgcyy

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This is a traditional local dish from Taigu County, Jinzhong, Shanxi. Our locals call it "rolls" probably because they need to wrap the stuffing in the egg crust. I don't know its historical origin. Anyway, as far as I can remember, every family and every family has steamed rolls to entertain guests. Because the method is relatively cumbersome, it is usually rarely made at home, and it is bought from a deli. Today, this roll has slightly changed the traditional raw materials. 1 Change the diced pork belly in the traditional filling to minced pork belly to facilitate faster maturation. 2 Change the cooked lard added in the traditional filling to cooked vegetable oil, in order to eat healthier.
This roll has a soft taste and rich meat flavor. Because of the addition of a large amount of potato ingredients, it is also a dish and rice. It can be used as a staple food when eaten hot. It is also a cold dish after being cooled and sliced.
Egg-skin potato rolls are my name, so I'm just calling them rolls for fear that my friends might not understand them. If you come to Taigu, if you buy egg-skin potato rolls, people in Taigu won't understand it. "

Egg Crust Potato Rolls

1. raw material.

2. Scallions, minced ginger, the amount of minced green onions is half the amount of minced meat.

3. The potato slices are washed to remove the starch on the surface and steamed.

4. Use a cooking stick to beat the mashed potatoes. Do not add water. If there is no cooking stick, put the potato chips into a fresh-keeping bag and roll them into puree.

5. Put salt, five-spice powder, minced meat, mashed potatoes, chopped green onions, minced ginger, an egg, a little sesame oil, peanut oil, potato starch in a basin, and mix well in one direction.

6. Spread the egg crust.

7. The egg crust is facing up, and the right amount of filling is added.

8. Finally, put a little flour on the opening to make it sticky.

9. Put it into the steamer carefully and steam for 40 minutes on high heat.

10. Put the steamed rolls on a cutting board, press a cutting board on top, and then put a pot filled with water, and press it overnight.

11. It can be sliced and eaten the next day. The authentic way of eating is to prepare a small plate of vinegar next to it and eat it as you dip it.

Tips:
1 Be sure to wash the potatoes before steaming, otherwise they will turn black after steaming. 2 Don't add light soy sauce when making fillings, soy sauce or the like, the finished product is white and slightly yellowish and beautiful. 3 The final pressing process must not be omitted, otherwise the finished product is too loose and cannot be cut into neat pieces. 3 The ratio of mashed potatoes to minced pork belly is basically 1:1.