Jinyi meat roll(jin yi rou juan )

Jinyi meat roll

Introduction:

Production steps:

Step 1: in the main ingredient, chop the pork into minced meat, add agaric, pepper, salt, scallion, sesame oil and soy sauce, and stir well in one direction.

Step 2: stir the meat and eggs in one direction.

Step 3: add water and stir evenly.

Step 4: add starch and stir vigorously in one direction.

Step 5: stir into a strong, good shape, cohesive feeling of meat.

Step 6: add salt and water to break the eggs.

Step 7: add 1 spoonful of starch each time, add it into the egg liquid, stir until there are no granules, then add the remaining 2 spoonfuls of water and stir well.

Step 8: heat the pan and pour a little oil to moisten it.

Step 9: pour in the egg liquid, quickly turn the pot, evenly spread the egg liquid, and then put it to the bottom of the pot.

Step 10: the edge of the egg cake starts to tilt up, shake the pan again, and the egg cake can be easily separated from the pan and turned over.

Step 11: turn the omelet over for about 10 seconds, then take out the omelet and cool it.

Step 12: fill a piece of egg cake with minced pork, and spread the minced pork evenly on the egg cake.

Step 13: roll up the omelet.

Step 14: steam in the pan, turn the high heat to medium low heat, steam for about 20 minutes, cut into sections or slices.

Materials required:

Pork: 200g

Water: 2 teaspoons

Egg: 1

Auricularia polytricha: 5

Scallion: 1 teaspoon

White pepper: 1 / 3 teaspoon

Sesame oil: 1 / 2 teaspoon

Starch: 3 teaspoons

Salt: 1 / 2 teaspoon

Raw soy sauce: 1 / 3 spoon

Peanut oil: 2 teaspoons

Precautions: 1. The purpose of adding starch to pork stuffing is to make the finished meat stuffing easier to bond together and taste q-elastic; 2. After adding starch to eggs, there will be starch particles floating on the egg liquid. Don't worry, continue to add and stir until the last spoonful is added. If there is still a little starch particles suspended at this time, stir hard and the starch particles will disappear. If all the starch is added and there are still many starch granules, add another spoonful of starch and stir until there are no granules. 3. Finally, use water to adjust the thinness of the egg paste. It's better to be thinner than too thick. Otherwise, it's difficult to rotate the egg paste when spreading the cake. 4. When rolling the egg roll, try not to roll it too loose, but a little tight, so that the finished product won't be loose. It's easy to see the cut surface. 5. The meat roll just out of the pot is very fragrant, and can be directly cut into sections. Cool slicing is also good for cold dishes It's amazing! 6. Like heavy taste can be dipped in tomato sauce or other favorite sauce; 7, the amount of prescription, you can do 3, cut out the amount of quite a lot, if three families, it is recommended to halve the material.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Jin Yi Rou Juan