Ruyi roll(ru yi juan )

How to make the Ruyi paper:

Raw materials for making Ruyi roll:

250 grams of noodles, 16 dates, 25 grams of sugar, 5 grams of sesame oil.

Production steps of Ruyi roll:

1. Wash the jujube with water, remove the core, and cut each jujube in half horizontally from the middle.

2. Put sugar into the hair and knead it well. After 10 minutes, pull it into eight pieces of flour. Roll out the rectangular slice of 2 "5" in length and 1 "5" in width with a rolling pin. Brush a layer of sesame oil on it. Roll it into a round roll along the long side and flatten it gently by hand. Then cut it into two halves, with the cross section facing up and the top half of jujube (cross section facing down) on both ends. Roll it up from both ends to the middle to make it look good Shape, then simmer for 10 minutes, steam in the drawer for about 8 minutes, take it out and put it on the plate.

Ruyi roll

Ruyi roll, with Ruyi shape and yellow shape, is a delicious snack in Huizhou. "Ruyi" is a kind of utensil used by nobles, officials and rich people in ancient times. It is made of bamboo, jade and bone. Its head is in the shape of Ganoderma lucidum or cloud leaf, and its handle is slightly curved. When making egg rolls, the chef who has devoted himself to the research follows the shape of "Ruyi" so that the cross section of each piece of meat has a clear cloud pattern, so it is called "Ruyi roll".

technology:

Roasting method

characteristic

This dish is golden in color, crisp in skin, soft in meat floss, and can be eaten with pepper salt.

practice

Main and auxiliary materials

Peeled pork. 150g

Refined salt 1.5g

1 egg skin

Shaoxing wine..... 5g

Flour... 10 grams

MSG... 1g

Wet starch... 15g

White meat soup... 25g

Minced green onion..... 5g

Sesame oil... 5g

Minced ginger 5 g

Cooked lard 500 grams

Pepper powder... 1.5g

Cooking method

1. Chop the pork into fine mud, add onion, ginger, pepper, Shaojiu, refined salt, monosodium glutamate, 5 grams of wet starch, sesame oil and white meat soup, and stir them into stuffing.

2. Flatten the egg skin, place the meat stuffing about 6.6cm away from the end of the egg skin, and spread the stuffing with a length of 16.5cm and a thickness of 2cm. Put 10 grams of wet starch into a bowl, add flour to mix, and wrap the stuffing well. It is rolled into a cloud like Ruyi roll. Then, press into 3.3 cm wide, 0.7 cm thick oblate roll, and then cross cut into 1 cm wide thick piece.

3. Pour the lard into the frying pan, place it on a high fire and heat it to 45%. Put in the cut Ruyi roll and fry both sides until golden.

Key technology

1. Add 2 grams of wet starch and 1 gram of salt into the egg skin. Pour it into the frying pan with oil and spread it round. Take it off.

2. The mixture of meat stuffing should be hard, and thin is not conducive to rolling.

3. When frying, the oil temperature should not be too high, otherwise the volume is easy to scatter.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ru Yi Juan