The practice of Jinyi meat rolls_How to make Jinyi meat rolls

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ingredients details

Main ingredients [123 ]

Pork

Water

2 rice spoons

Egg 1 [ 123]
Waterfield fungus 5 flowers
Scallion 1 rice spoon

White pepper powder

1/3 Rice spoon

Semethy oil

1/2 rice spoon starch

3 rice spoons

salt 1 /2 rice spoons
Swear 1/3 rice spoon

Auxiliary materials

]

Egg

Water 3 rice spoons

salt

1/3 rice spoon

starch

5 rice spoons

Peanut oil

2 spoon
Original flavor Taste

Burning process

Half -hour time consumption

Ordinary difficulty

The practice of Jinyi meat roll

[ 123]

【主料】中，猪肉剁成肉糜，加木耳、胡椒粉、盐、葱花、香油、 Stir in the direction again in one direction.

2

Meat filling and eggs stir well in one direction.
3

Add water and stir well.
4

Add starch and stir well in one direction.
5

Stir into the upper strength, good shape and bonded meat filling.
6

[Auxiliary materials], eggs and salt and water dispersed.
7

The starch adds a spoon each time, add the egg liquid and stir until no particles, add the remaining 2 Stir well with a spoon.
8

Heat the pot, pour a little oil.
9

Pour into the egg liquid and quickly rotate the pot to make the egg liquid evenly flat the bottom of the pot.
10

Egg cake began to lift, shake the pot again, the egg cake is easily separated from too much from overly over the overhead Essence
11

After about 10 seconds, you can take out the egg cake and let it cool.
12

Take the middle of the egg cake and fill in the pork minced, and fully wipe the pork meal on the egg cake.
13

Roll up the egg cake.
14

Steam on the pan, turn on a hot pot to medium and small, steam for about 20 minutes, you can get out of the pot, cool cool Cut section or film.
Tips

1. The pork filling adds starch to make the finished meat filling easier to stick together, Q bombs with taste;

2 After the eggs are added, there will be starch particles floating on the egg liquid. Don’t worry, continue to add stir until the last spoon is over. If there is still a little starch particles suspended at this time, the stirring is stirred, and the starch particles disappear. If there is still a lot of starch after adding all starch, add a spoonful of starch until there is no particles.

3. The egg paste should be adjusted with water to adjust the thinness. It is better to be thinner and not too strong, otherwise it will be difficult to rotate the egg paste when stalling the cake; Too loose, a little tight, the finished products will not be loose, and the cut surface will look good;

5. The meat roll just out of the pan is very fragrant, and you can also eat it directly. Praise!

6. Those who like heavy taste can be dipped in tomato sand or other sauces that love to eat;