Ruyi Roll
by Mei Jue Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw material diagram.
2. Chop chicken breast and pork belly into minced meat, mince green onion and ginger, and cut carrot into long strips.
3. Put the chopped meat into a bowl, add salt, light soy sauce, white sugar, cooking wine, white pepper, cornstarch, egg white, MSG and appropriate amount of fresh soup or cold water.
4. Stir evenly, then whip in one direction until the meat is sticky and vigorous.
5. Knock the eggs into a bowl and add 1 tablespoon of water starch.
6. Scatter the eggs and beat them so that the egg whites and yolks are fully fused together.
7. Let the net pot sit on the fire and coat it with a thin layer of vegetable oil.
8. When the pot is hot, pour the egg liquid into the pot (4 egg stalls and 3 egg skins), shake the wok to make the egg liquid evenly flow to the wall of the pot, when the egg liquid is solidified, turn to low heat and peel off the egg skin Start up, turn it over and fry it again.
9. By analogy, spread the egg skins out of the pot and put them on a plate.
10. Spread the egg skin on the chopping board, and then put the seaweed, and cut off the extra part of the egg skin with a knife to make it square like seaweed.
11. Spread 1/3 of the minced meat (leave a little seal) evenly on the seaweed, and put shredded carrots on both ends.
12. Roll from both ends to the middle, tightly rolling, evenly thick, with meat filling in the middle, rolling tightly. Make 3 Ruyi rolls and set aside.
13. Put the rolled Ruyi rolls on a tray, turn to medium heat and steam for 12 minutes after boiling, turn off the heat.
14. Let the steamed Ruyi rolls cool down for later use.
15. Cut into 1.2 cm sections.
16. It's on the table!
