Web oil waist roll

Web oil waist roll method:

Raw materials for making web oil waist roll:

250 grams of pork loin. Pig net oil 200 grams. 100 grams of pig fat, 100 grams of shuifalan tablets, 100 grams of lettuce. Salt 2G, cooking wine 10g, egg white soybean powder 40g, vegetable oil 300g, sesame oil 25g, dried soybean powder 15g, pepper 2G, sugar 10g, vinegar 5g, salt and pepper 10g.

Steps for making web oil waist roll:

Remove the film from the pork loin and slice it into two pieces. Remove the smell from the loin and wash it. Shred it with pork and blue slices. Add salt, cooking wine, pepper, egg white and soybean powder into a bowl and mix well. Wash the pig net with oil and dry it. Spread it flat on the table and make it into a rectangle (about 20 cm long and 10 cm wide). Spread a layer of egg white bean powder. Put the stuffing on one side of the net oil in a straight shape. Wrap it at both ends and wrap it into a roll (about 2 cm in diameter). Tie some small holes on the roll with a bamboo stick or knife point and stick dry bean powder on it. Put the pan on a high heat, heat the vegetable oil (about 150 ℃), and deep fry it until it is crisp outside and ripe inside. When it is golden yellow, remove it, apply sesame oil, cut it into 3cm long sections with an oblique knife, and place it on one end of the plate. The other end is served with sweet and sour lettuce, and serve with pepper and salt.

Characteristics of Web oil roll:

Golden color, crisp skin inside tender, with salt and pepper and lettuce, Ma Xiang delicious.

Web oil waist roll

The main ingredient is pork. The ingredients are eggs, flour, dry starch and so on. The seasoning is onion and ginger, cooking wine, salt and so on.

brief introduction

Production process

1. Peel off the skin film of the pig waist and cut it into two parts. Remove the waist Bash and slice it into 3 mm thick pieces. Then cut it into shreds. Cut the fat and thin pork and peeled water chestnut into shreds. Cut the green onion and ginger into mince. Pick and wash the coriander.

2. Mix eggs, flour, dry starch with proper amount of water to make a paste. Add shredded pork, water chestnut, onion and ginger, cooking wine, salt, sugar, monosodium glutamate and pepper to make a filling.

3. Wash the net oil and dry the water, lay it on the board, modify it into a rectangle, sprinkle with dry starch, put the mixed waist stuffing on one end of the net oil, roll it into a 2 cm cylinder, roll it into a cylinder, cut off the net oil, roll it into another cylinder, put it into a plate until it is finished, steam it in the cage for 10 minutes, take it out to cool, and cut it into 3 cm long sections.

4. When eating, boil the oil in the pan, roll the waist roll with a layer of dry starch, put it into the oil pan, deep fry the crisp to golden yellow, decant the oil, sprinkle the pepper powder, shake it a few times, put it into the plate, and then mix the coriander.

Taste characteristics

Golden color, crisp skin and tender inside, with salt and pepper and lettuce, spicy and delicious

nutritive value

Pig kidney has the effect of Tonifying Kidney Qi, unblocking bladder, eliminating stagnation and stopping thirst. It can be used to treat kidney deficiency lumbago, edema and deafness.

Longitude: 104.06573486

Latitude: 30.65946198