Pork and tofu rolls

Pork and tofu rolls

Introduction:

"This meat roll should be the way of Northeast China. I've been collecting it for a long time, but I haven't had time to make it. Although I'm not from Northeast China, I like this meat roll very much. It's a perfect combination of plant protein and animal protein. It's delicious, nutritious and eye-friendly. It's not very difficult to make it, but it's a fly in the ointment. It's not smoked in place, because it's the first time to make it. I don't dare to use it for too long So I didn't dare to use the word "smoked" when I named it. Let's call it pork tofu roll. It tastes good. "

Production steps:

Step 1: stir the meat in one direction, add onion, ginger, salt, sugar, cooking wine, white pepper, flour sauce, soy sauce, five spice, chicken essence, sesame oil, and continue to stir.

Step 2: add proper amount of water to the raw meal and add it to the meat stuffing.

Step 3: let it stand for 20 minutes.

Step 4: spread the dried bean curd skin on the chopping board, evenly spread the meat stuffing on it and smooth it.

Step 5: roll up.

Step 6: before steaming, prick some holes in the tofu roll with toothpick to prevent bubbles during steaming. Put the rolled tofu roll into the steamer and steam for 15 minutes.

Step 7: take another wok, put a piece of tin foil in the wok, and put sugar on the tin foil.

Step 8: put the steamed tofu roll into the frying pan together with the steamer.

Step 9: cover the pot, open fire, wait for smoke in the pot for about ten seconds, turn off the fire, and then simmer for a while to color the tofu roll.

Step 10: the color of the finished product is not enough. Maybe there is less sugar. Cut it into small pieces when eating.

Materials required:

Tofu skin: 2 pieces

Pork stuffing: 250g

Onion powder: appropriate amount

Ginger powder: appropriate amount

Starch: appropriate amount

Salt: right amount

Sugar: right amount

Five spice powder: appropriate amount

Bean paste: right amount

Sesame oil: appropriate amount

Cooking wine: moderate

Chicken essence: appropriate amount

White pepper: right amount

Soy sauce: right amount

Note: 1. Starch is best used raw powder, raw powder added to the meat will be very agglomerate and sticky. 2. Stir the meat in one direction. 3. Before steaming, prick a few small holes with toothpick to avoid bubbles.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh