Cicada meat roll
Introduction:
"This dish usually appears at the banquet. The perfect combination of bean skin and meat makes it very delicious."
Production steps:
Step 1: lay the soybean skin on the chopping board
Step 2: add the seasoning to the lean meat stuffing and stir it evenly (add cooking wine, salt, five spice powder, oil consumption, chicken essence, oil, onion, ginger powder and water lake powder to the lean meat stuffing and stir it evenly in one direction). Put it on one side of the bean skin and the width is about two fingers (leave some bean skin in front)
Step 3: roll up slowly from one side, pay attention to the strength to be light, and wrap as tightly as possible
Step 4: until all the stuffing is wrapped up, put the starch batter (starch, flour in the bowl, add water to form starch batter) on the edge of the stuffing, dip the meat roll and cut it off (wrap a layer of bean skin)
Step 5: roll into multiple meat rolls like this
Step 6: when the oil pan is 50% hot (chopsticks can be inserted into the oil pan to make bubbles), put in the meat roll
Step 7: deep fry until golden yellow, turn over chopsticks and heat them evenly until they are cooked and fished out
Step 8: after taking out the oil control, cut it obliquely into cunduan swing plate
Materials required:
Soybean skin: 1 sheet
Lean meat: 300g
Starch: 1 teaspoon
Flour: 1 teaspoon
Note: oil temperature should not be too high, otherwise the paste inside
Production difficulty: ordinary
Technology: deep fried
Length: 20 minutes
Taste: salty and fresh
Chinese PinYin : Chan Yi Rou Juan
Cicada meat roll
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