Northeast famous dish "garlic flavor smoked bean roll"(dong bei ming cai suan xiang xun dou juan )

Northeast famous dish "garlic flavor smoked bean roll"

Introduction:

"Two years ago, I went to the northeast to visit my relatives. I passed Shenyang and stayed at my friend's house for two days. My friend's grandfather is over ninety years old and still in good health. The old man used to cook for emperor Puyi in Manchuria with his master. As a boy, he learned a good skill from his master. After the collapse of the puppet Manchukuo, he opened a restaurant with his master until he was idle at home more than 30 years ago. I went to my friend's house in the afternoon and soon after dinner. At dinner, my grandfather wants to drink with us. There are many small dishes on the table. Most of them are made by my friend's mother under the guidance of my grandfather. They all taste great! I ate a smoked roll. It tastes very good. It's different from other places in Northeast China. It tastes like garlic sausage in Beijing. It's made of bean curd skin and meat, and finally smoked. "

Production steps:

Step 1: main raw materials.

Step 2: put the garlic into the cooking machine first.

Step 3: stir the garlic into a paste.

Step 4: then put the garlic into the meat.

Step 5: add the right amount of chili powder.

Step 6: put MSG in the meat.

Step 7: then add some salt.

Step 8: add five spice powder.

Step 9: put in rice wine and mix well.

Step 10: finally put proper amount of dry starch into the meat stuffing and stir well.

Step 11: then beat the stuffing a few times to make it more delicate.

Step 12: knock the egg into a bowl, add proper amount of dry starch and stir to make a paste.

Step 13: spread out the bean skin and spread the egg paste evenly on the bean skin.

Step 14: put the mince on the top.

Step 15: arrange it into a flat square by hand and put it into the plate.

Step 16: steam over medium heat for 15 minutes and remove.

Step 17:

Step 18: use an iron pot, spread four napkins inside, put brown sugar and tea on the paper, mix well. (Note: I put tea powder, but flower tea is the best).

Step 19: then put on the iron frame.

Step 20: put the steamed bean rolls on the iron shelf.

Step 21: close the lid of the pot, turn on the exhaust fan, burn it with medium heat until smoke rises in the pot, then turn off the fire and simmer for 3-5 minutes.

Step 22: after 5 minutes, open the lid and let off the smoke.

Step 23: take out the smoked bean rolls.

Step 24: slice the code disk, and you can enjoy it.

Materials required:

1000 soybean skins: 1

Pork stuffing: 260g

Egg: 1

Starch: 20g

Garlic: 30g

Yellow rice wine: 20g

Salt: 5g

MSG: 2G

Five spice powder: 1g

Chili powder: 1g

Note: 1, to choose a thin pig meat, before use, but also with a knife to chop several times, so that the more delicate the meat, the better, the taste of sausage. 2. It's best to use jasmine tea when smoking. This time, because there is no flower tea at home, tea powder is used instead, and the taste is not as good as flower tea. 3. Last time when I was making camphor tea duck, a netizen asked me if it would catch fire when I made smoked dishes at home. My answer was that it was very safe and absolutely would not catch fire. Because we are not using open fire, but just to make it smoke, we immediately turn off the fire source. Because in the process of smoking, the lid of the pot is always covered, and there is not enough oxygen in it, it will not catch fire. Even if there is a fire in the pot, as long as you close the lid, it will go out immediately. Don't worry about that. In addition, I'd like to introduce some safety knowledge to my friends who have just learned how to cook. When you fry something, you must prepare a pot cover of appropriate size. In case of a fire in the oil pot, don't panic. As long as you cover the pot immediately and turn off the fire source, the fire will go out immediately. Also note that regular cleaning and daily wiping of the smoke exhaust machine will be safer.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dong Bei Ming Cai Suan Xiang Xun Dou Juan