Steamed Pork Rolls with Soybean Skin

Name: Steamed Pork Rolls with Soybean Skin
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Soy bean curd; 400g Minced meat; Some Pea seedlings; 1 tablespoon Cooking Wine; Some salt; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 3 tablespoons ketchup; 1/2 a teaspoon Fish sauce; Some Sugar; 1 tsp Starch water; Some Chopped green onion and ginger

by Huaer's gourmet kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I have made many improvements to this oily bean skin meat roll. At first, it was mostly when the bean skin was fried. Although it was delicious, it took in more fat out of thin air. It is steamed in the pot, and then poured with juice, the taste is better, and it is less greasy, and then matched with rape, pea sprouts and other seasonal vegetables, the nutrition will be more balanced.

Steamed Pork Rolls with Soybean Skin

1. Soak 3 sheets of oily bean curd with water.

Steamed Pork Rolls with Soybean Skin recipe

2. Add appropriate amount of minced meat, add chopped green onion and ginger, add one spoon of cooking wine, one spoon of light soy sauce, half a spoon of oyster sauce, stir in one direction, and finally add an appropriate amount of salt.

3. Spread the right amount of minced meat on the bean curd.

4. Wrap it like spring rolls, put the seal at the bottom, or stick it with a little meat.

5. Do them all in turn.

6. Put it in a steamer and steam for 12 minutes with boiling water.

7. When using steamed meat rolls, blanch some pea sprouts.

8. Then use tomato sauce, fish sauce and appropriate amount of sugar, add appropriate amount of water to make a bowl of sauce, prepare appropriate amount of water starch.

9. Sit on a hot saucepan, add the sauce, and when heated until dense bubbles appear, turn to a low heat, add an appropriate amount of water starch, turn off the heat and pour on the bean rolls.