Good Luck in All Things --- Dragon and Phoenix Wishful Scroll

Name: Good Luck in All Things --- Dragon and Phoenix Wishful Scroll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Net fish; Some Fresh shrimp; Some egg; Some Sushi Nori; Some garlic; Some carrot; Some tomato; Some rape; Some Faxiang; Some salt; Some pepper; Some Corn flour

by kiss war girl

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

"Ruyi" is a utensil used by nobles, officials, and wealthy people in ancient times for pointing or admiring. It is made of bamboo, jade, bones, etc. The head is in the shape of Ganoderma lucidum or cloud leaves, and the handle is slightly curved. The chef who has studied with great concentration is making eggs. When rolling, according to the shape of "Ruyi", the cross section of each piece of meat has clear moire, hence the name "Ruyi Roll".
This dish is made into a wishful shape, which means the new year's home and everything is happy and everything goes well.
The meat and vegetable pairing tastes not greasy at all, and the fat content is more than half of the traditional or purchased fresh and refreshing, so that the stomach who has eaten enough big fish and meat during the festival can feel the freshness of vision and taste. "

Good Luck in All Things --- Dragon and Phoenix Wishful Scroll

1. Ingredients: net fish, fresh shrimp, eggs. Accessories: sushi seaweed, garlic sprouts, and carrots. Seasoning: salt, pepper, cornstarch

Good Luck in All Things --- Dragon and Phoenix Wishful Scroll recipe

2. Border: Peel the tomato with a paring knife and roll it up with the smooth side inward to make a flower; take the root of rapeseed; wash with fragrant and pinch small flowers for later use.

3. Dice the fish, shell and remove the shrimp and set aside.

4. Chop the fish and shrimp into minced meat, add appropriate amount of salt, cornstarch, and pepper, and stir in the same direction until the gum is formed.

5. Wash the rape root and carrots, cut into strips, add the garlic sprouts to the salted boiling water, blanch them, remove them and drain them.

6. The eggs are beaten to make egg skins.

7. Change the egg skin to the size of seaweed.

8. Brush a little cooking oil on the fresh-keeping bag, put the minced meat on it, cover it with a fresh-keeping bag, and press it into thin slices.

9. The fish fillets are spread on the sushi seaweed.

10. Pour a little cornstarch on the egg skin, put the seaweed on it, and put the carrots and garlic sprouts aside.

11. Roll up separately and meet in the middle.

12. Spread a little water starch on the confluence of the egg rolls, tie them with a string to prevent them from falling apart, steam them in a steamer for 10 minutes, and then cut them.