Egg skin potato roll(dan pi tu dou juan )

Egg skin potato roll

Introduction:

"This is a traditional local dish of Taigu County in Jinzhong, Shanxi Province. Our local people call it" roll "because we need to roll the stuffing in the egg skin. I don't know its historical origin. Since I can remember, almost every household has to steam rolls to entertain guests during the Spring Festival. Because the practice is relatively cumbersome, usually at home rarely do, are bought from the deli to eat. Today, this roll has a little change in the traditional raw materials. 1. Change the Diced Pork in the traditional stuffing into minced pork, so as to ripen faster. 2. Change the cooked lard added in the traditional stuffing to cooked vegetable oil, in order to eat more healthily. This roll tastes soft and full-bodied. Because it contains a lot of potatoes, it can be served as a dish and rice. It can be served as a staple food when it is hot. It is also a cold dish when it is cold and sliced. Egg skin potato roll is my name. I'm afraid my friends won't understand it. If you come to Taigu, if you buy egg skin potato rolls, Taigu people will not understand it. "

Production steps:

Step 1: raw materials.

Step 2: cut onion and ginger into minced meat. The amount of minced onion is half that of minced meat.

Step 3: wash the starch off the surface of potato slices and steam them.

Step 4: beat mashed potatoes with a cooking stick. Do not add water. If there is no cooking stick, put the potato chips into the fresh-keeping bag and roll them into mud.

Step 5: put salt, five spice powder, minced meat, mashed potato, green onion, ginger, an egg, a little sesame oil, peanut oil, potato starch into the basin, mix well in one direction.

Step 6: spread the egg skin.

Step 7: put in the right amount of dough.

Step 8: apply a little flour paste at the last opening and stick it well.

Step 9: carefully put into the steamer and steam over high heat for 40 minutes.

Step 10: put the steamed roll on the chopping board, press another chopping board on it, then put a pot full of water on it, and press it for one night.

Step 11: you can slice it the next day. The authentic way to eat it is to prepare a small dish of vinegar and dip it in it.

Materials required:

Minced pork: moderate amount

Mashed potatoes: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Eggs: right amount

Potato starch: right amount

Flour: right amount

Salt: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Cooked peanut oil: right amount

Note: 1 potatoes must be washed before steaming, otherwise it will be black after steaming. 2. Don't add raw soy sauce or old soy sauce when making filling. The finished product is white and yellowish. The final pressing process must not be omitted, otherwise the finished product is too loose to cut into neat pieces. The ratio of mashed potatoes to minced pork is 1:1

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dan Pi Tu Dou Juan