Shanxi Rolls
1.
Prepare the ingredients first. The rolls can be used as cold dishes or hot dishes, so choose lean meat, more fat, less meat, 500 grams, first freeze the meat in the refrigerator, and shred the potatoes well. The amount of potatoes is 700 more than meat. Grams, green onions choose the white part, the amount of green onions is half the amount of meat, 250 grams, 8 grams of ginger, 5 grams of thirteen incense, 20 grams of salt, 6 grams of pepper, 3 grams of water for preparation, 3 grams of pepper oil , Starch 50g, flour 100g
2.
Put the potatoes on the pot and steam for about 20 minutes. Use chopsticks to try whether the potatoes can be pierced. If not, steam again. Peel the steamed potatoes, put them in a fresh-keeping bag, and press them into mashed potatoes with a rolling pin. Steam more when steaming. A few, it feels soft when mixing the stuffing, you can add it for adjustment
3.
Take 3 grams of pepper, 15 grams of boiling water, soaking water, or a little more water to boil
4.
Remove the meat from the refrigerator and shred
5.
Chopped green onion and minced ginger
6.
Heat the pan, put 3 grams of pepper in 10 grams of cold oil, the pepper will change color, turn off the heat and remove the pepper, and pour the pepper oil on the filling
7.
Remove shredded pork, mashed potatoes, green onions, ginger, salt, thirteen incense, flour, starch, and raw water. Put them in a large basin, pour hot pepper oil on top, wear film gloves and mix well
8.
Mix well, it will feel a little thick, if it becomes thin, you can add some mashed potatoes to adjust
9.
After preparing the filling, start to make the egg crust, take 3 grams of starch, add 10 grams of water, and mix with the egg liquid, 7 to 8 eggs are almost enough
10.
Spread the egg crust, turn on the electric baking pan, and let the electric baking pan heat up without putting any oil. It feels that the pan is hot. Use a little oil, not too much. Brush off, scoop the egg liquid, turn the electric baking pan, and see the egg on it. Liquid condenses, you can turn it over
11.
Spread the egg skin
12.
Put the filling on the egg shell. This is the process diagram when you make it for the first time. You can put more filling, fill the middle of the egg shell, wrap the upper and lower egg shells, and the egg shell directly sticks to the filling. Got on
13.
Wrap the rolled rolls, steam for 50 to 60 minutes in the pot, with more water in the pot to prevent it from drying out
14.
After the steamed rolls are steamed, take off the steamer and let them cool for a while before taking them out to prevent the egg crust from being too hot. Place them on the chopping board and wait for them to cool completely. Press a proper amount of weight on them for more than 8 hours. Soft, easy to squeeze the egg skin when pressed
15.
When weighing heavy objects, you can add little by little, depending on the bearing capacity. If the weight is too heavy, the egg skin may be broken.
16.
The second time I made it, I pressed it for two hours. The finished product was not firm enough. If you like, slice it and dip it in Shanxi vinegar.
17.
The third time, the finished product is firm
18.
Shanxi rolls, taking pictures in the sunset, beautiful
