Smoked Bean Curd Meat Roll
1.
Ingredients needed: pork stuffed bean curd
2.
Add the minced green onion and ginger to the pork filling and chop finely to make the meat filling more delicate. (You can also use a food processor to stir)
3.
Add the chopped meat fillings to the cooking wine, white pepper, and salt.
4.
Then add barbecue sauce, oyster sauce, egg white and starch. (Save the egg yolk as a seal)
5.
After adding the seasoning, whipped up vigorously
6.
The bean curd is opened and spread on the chopping board.
7.
Spread a layer of whipped meat evenly, leaving a little edge not to be smeared
8.
Roll up from one end, and seal the edge with a little egg yolk on the edge without meat filling.
9.
All the bean skin and minced meat are rolled in this way and put into the steamer. After the big fire SAIC, change to medium heat and steam for 20 minutes.
10.
Take out the steamed rolls and fry them.
11.
Put a piece of tin foil in the wok, and put some sugar and tea on the tin foil.
12.
Put a grate in the wok, and put the bean curd rolls on it.
13.
Cover the pot, turn on the fire, and see smoke coming out, turn off the heat after 1 minute of low heat, don’t rush to remove the lid, and simmer for 10 minutes
14.
The smoked roll is fried and brushed with a layer of sesame oil to prevent it from drying out, is it beautiful in color?
15.
Once cooled, you can slice it and serve
16.
The finished product!
17.
The finished product!
Tips:
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