Pork rolls with dried tofu(gan dou fu rou juan )

Pork rolls with dried tofu

Introduction:

"My good friend made a fried meat roll for me, and I felt it was delicious. I found a way to make it on the Internet. After repeated experiments, I finally succeeded. It's delicious. I changed the main ingredient into dried tofu, which makes it taste better. "

Production steps:

Step 1: I made two flavors, one is made of oil skin, and the other is made of dried tofu. The purpose is to compare which is more delicious. After comparison, dried tofu is still more delicious. First prepare the material, cut the oil skin into a large square, cut the dried tofu into two sections.

Step 2: cut the dried tofu from the middle.

Step 3: This is water boiled with Chinese prickly ash and large ingredients. Bring to a boil over high heat in advance, then let it cool and set aside.

Step 4: the method of preparing meat stuffing is very simple. First, add three spoonfuls of water into the meat stuffing, and then stir the meat stuffing in circles. It's easy to work hard. Then add soy sauce, cooking wine, salt, chicken essence, ginger, onion, continue to stir. Like to eat whole meat friends so far, meat is good, like to eat leek stuffing friends can add 3-4 leeks, I feel no leek taste better. Whole meat is recommended.

Step 5: the next package, first put the meat, try to make the meat into a long strip, so that better package. Then fold it.

Step 6: fold the oil in.

Step 7: then fold the two sides inward again. This is the method of wrapping oil skin. If the dried tofu is not wrapped like this. I'll talk about it later.

Step 8: roll it in and make it tight.

Step 9: This is a rolled meat roll.

Step 10: This is a rolled dry tofu meat roll. The method is to cut the dried tofu from the middle, then take out a piece, and then spread a layer of meat stuffing evenly, and then roll it tightly.

Step 11: This is the effect of rolling the whole dish. These are the amount of two and a half pieces of dried tofu. You can cut the dried tofu longer or shorter as you like. There are no rules. Just like it.

Step 12: This is the sauce. Oil consumption, cooking wine, soy sauce, sugar, vinegar, two spoonfuls of water, which is the water just cooked.

Step 13: prepare spices such as fragrant leaves and large ingredients

Step 14: cut ginger and scallion well and set aside

Step 15: put a little oil in the pot, then stir fry the seasonings such as large ingredients and fragrant leaves in the pot for a few times, and then pour in the mixed juice. Turn off the heat after boiling the juice.

Step 16: pour the soup just cooked over the dried tofu roll and oil skin roll, and then steam it in the steamer. 15-20 minutes after boiling. The specific time depends on the size and thickness of the meat roll.

Step 17: the steamed meat roll with oil skin bag is very delicious. As soon as I took it out, I tasted a small piece and found that there was no missing one. ha-ha. It's delicious by this time. Pour out the soup and prepare to thicken in another pan.

Step 18: This is a steamed dried tofu roll. At this time, you should avoid the soup inside, and then cut the dried tofu a few times. I'm lazy. I didn't cut it. I just watered it like this.

Step 19: put the juice of the steamed tofu roll into the frying pan, add starch and thicken it. I failed a little this time. The sauce is a little thick. Please don't learn from me. Just add a layer of Puqian. It's better to watch.

Step 20: This is the effect of pouring sauce on the oil skin.

Step 21: mix the sauce and eat it. By the way, sprinkle a little coriander. It tastes better.

Step 22: This is a dried tofu roll. It tastes much better than that oily skin.

Materials required:

Dried tofu: two

Minced meat: 300g

Leeks: Four

Jiang: a little

Shallot: a little

Cooking wine: a little

Soy sauce: a little

Oyster sauce: a little

Coriander: a little

Oil: a little

Chicken essence: a little

Vinegar: a little

Note: large material, Chinese prickly ash after boiling more bubble for a while, this large material water used to mix stuffing, taste good. Add a little water when you cook the juice, it will taste better. In the last step, the starch should be put less.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Gan Dou Fu Rou Juan