Putrid meat roll

Method of rotting skin meat roll:

Raw materials for making putrid meat rolls:

3 pieces of tofu skin; 300g lean meat; 2 pieces of chives; 1 small piece of ginger; appropriate amount of flour; note: optional ingredients

Ingredients for making putrid meat rolls:

500g edible oil; (60g actual consumption); 1 tsp sesame oil (3G); 2 tsp soy sauce (6g); 1 tsp cooking wine (3G); 1 tsp refined salt (3G); 1 / 2 tsp sugar (1.5g); 1 / 2 tsp monosodium glutamate (1.5g)

Steps of making rotten skin meat roll:

1. Wash the scallion and cut it into sections; wash the ginger and cut it into minced meat; wash the pork, chop it into minced meat, put it into a bowl, add appropriate amount of water, add refined salt, monosodium glutamate, cooking wine and ginger, and stir it into meat stuffing. Add proper amount of water to flour to make a thin batter;

2. Spread the bean curd skin on the cutting board, tear off the rough edge, put the meat into a thick strip, roll up the bean curd skin from the inside to the outside, and seal the edge with thin batter;

3. Put the oil in the pot and heat it to 70% heat. Deep fry the meat roll until it is well done. Remove the oil, cut it and put it on the plate;

4. Leave the bottom oil in the pot, add the scallion, ginger, soy sauce and sugar, and heat over low heat until the soup is thick. Then add sesame oil and start the pot. Pour it on the rotten skin meat roll.

Characteristics of rotten skin meat roll:

Golden color, crisp skin and fresh meat.

Attention should be paid to when making rotten skin meat roll:

Don't use too high oil temperature when frying meat rolls, and use fast speed when drenching juice.

Putrid meat roll

Putrid meat roll is a traditional local dish in Jiangsu Province, which belongs to the Jiangsu cuisine. It's a delicious dish with golden color, crisp skin and fresh meat. It is made of minced meat, dried agaric, water chestnut, minced green onion, minced ginger (juice), bean curd skin, rape, or broccoli, lettuce, etc.

raw material

Material Science

3 pieces of tofu skin, 300g lean meat, 2 scallions, 1 small piece of ginger, and proper amount of flour,

Seasoning

500g edible oil (actual consumption 60g), 1 tsp sesame oil, 2 tsp soy sauce, 1 tsp cooking wine, 1 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate,

practice

1. Wash and cut scallion, ginger and pork, chop them into minced meat, put them into a bowl, add some water, add salt, monosodium glutamate, cooking wine and ginger, and stir them into minced meat. Mix flour with water to make a thin batter,

2. Spread the bean curd skin on the cutting board, tear off the rough edge, put the meat into a thick strip, roll up the bean curd skin from the inside to the outside, and seal the edge with thin batter,

3. Put the oil in the pot and heat it to 70% heat. Deep fry the meat roll until it is well done. Remove the oil, cut it and put it on the plate,

4. Leave the bottom oil in the pot, add the scallion, ginger, soy sauce and sugar, and heat over low heat until the soup is thick. Then add sesame oil and start the pot. Pour it on the rotten skin meat roll.

Chef one touch:

Don't use too high oil temperature when frying meat rolls, and use fast speed when drenching juice.

Practice 1

Rotten skin meat roll

Jiangsu cuisine

[features] it has beautiful appearance, golden color, fresh rotten meat and mellow taste.

There are 3 pieces of tofu skin, 300g fresh lean meat, 75g soy sauce, 5g refined salt, 1g monosodium glutamate, 6G sugar, 4cm scallion, 4 pieces of ginger, 50g clear meat soup, and proper amount of Shaojiu, minced ginger, flour, sesame oil and peanut oil.

(1) Wash the pork, chop it with a knife, put it into a bowl, add some water, add salt, monosodium glutamate and ginger, and stir it into meat. Mix the flour with water to make a thin paste.

(2) Spread the bean curd skin on the cutting board, tear off the rough edge, put the meat into a thick strip, roll up the bean curd skin from the inside to the outside, and seal the edge with thin batter.

(3) Heat the frying pan, add peanut oil and heat it to 70%. Deep fry the meat roll until the skin is bright. Pour in the colander and drain the oil.

(4) Leave a small amount of peanut oil in the original pot and sit on the fire. Add scallion and ginger soup. Heat over low heat until the soup is thick. After adding sesame seeds, start the pot. Cut the meat roll into small sections and put it on the plate neatly.

Practice 2

Ingredients: minced meat, dried fungus, water chestnut, minced green onion, minced ginger (juice), bean curd skin, rape, or broccoli, lettuce seasoning:

1. Proper amount of soy sauce, cooking wine, pepper, starch, sesame oil and water

2. Soy sauce, sugar, starch, water, sesame oil

make:

1. Add seasoning 1 to the mince and stir in one direction until it is uniform and sticky.

2. Soak dried Auricularia auricula, wash and chop well, wash, peel and chop water chestnuts, put the two materials into the meat stuffing together, and then add onion and ginger (juice) to stir well.

3. Rape choose a good wash, pot salt, a few drops of cooking oil, hot, cool, such as broccoli, the same operation as rape.

4. Cut the skin of tofu into suitable pieces, wrap the meat into a small spring roll, with the joint facing down, and put it on the plate. 5. Pour proper amount of water or stock on the surface of the meat roll, steam for 15 minutes until cooked.

6. Steamed meat roll into the plate, rape placed on the side of the plate decoration.

7. After boiling seasoning soy sauce, sugar, starch, water and sesame oil, pour them on the meat roll.

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