Cicada meat roll

Cicada meat roll

Introduction:

"This dish usually appears at the banquet. The perfect combination of bean skin and meat makes it very delicious."

Production steps:

Step 1: lay the soybean skin on the chopping board

Step 2: add the seasoning to the lean meat stuffing and stir it evenly (add cooking wine, salt, five spice powder, oil consumption, chicken essence, oil, onion, ginger powder and water lake powder to the lean meat stuffing and stir it evenly in one direction). Put it on one side of the bean skin and the width is about two fingers (leave some bean skin in front)

Step 3: roll up slowly from one side, pay attention to the strength to be light, and wrap as tightly as possible

Step 4: until all the stuffing is wrapped up, put the starch batter (starch, flour in the bowl, add water to form starch batter) on the edge of the stuffing, dip the meat roll and cut it off (wrap a layer of bean skin)

Step 5: roll into multiple meat rolls like this

Step 6: when the oil pan is 50% hot (chopsticks can be inserted into the oil pan to make bubbles), put in the meat roll

Step 7: deep fry until golden yellow, turn over chopsticks and heat them evenly until they are cooked and fished out

Step 8: after taking out the oil control, cut it obliquely into cunduan swing plate

Materials required:

Soybean skin: 1 sheet

Lean meat: 300g

Starch: 1 teaspoon

Flour: 1 teaspoon

Note: oil temperature should not be too high, otherwise the paste inside

Production difficulty: ordinary

Technology: deep fried

Length: 20 minutes

Taste: salty and fresh