Bean skin meat roll
2024-12-02 02:59:38 3633
I'm afraid many people have eaten the Chicken rolls made of egg skin. When spreading egg skins, it is also important to control the flatness of the egg mixture, ensuring consistent thickness and no damage. Today, I used thin dried tofu skin from Northeast China (sometimes called Qianzhang) instead of egg skin to make meat rolls, which were also very delicious. The special aroma of tofu skin is different from that of eggs, and its toughness is much stronger than that of egg skin. I use Northeastern bean skin, which is much thinner than ordinary bean skin and has a special flavor.
Details of ingredients
Technique
Steps to make Bean skin meat roll
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1. Pork filling must be ground twice, otherwise the taste will not be delicate.![]()
2. Prepare dried tofu.![]()
3. Prepare an appropriate amount of chopped scallions and ginger for later use.![]()
4. Prepare an egg.![]()
5. Dip a small brush into egg white and apply a layer on the surface of dried tofu (which is more conducive to the bonding between meat filling and tofu skin).![]()
6. Add the remaining eggs (with some egg white) to the meat filling, add a tablespoon of Donggu soybean sauce, sesame oil, scallions and ginger, pepper, and salt in moderation.![]()
7. Add approximately 60 grams of dry starch. Add an appropriate amount of water to the meat filling, stir clockwise until well mixed, and set aside for later use.![]()
8. Spread a layer of meat filling on the surface of dried tofu, as shown in the picture.![]()
9. As shown in the picture, apply some egg white on the edge of dried tofu and stick it together.![]()
10. Place the steaming pot cover on the curtain and steam for 15 minutes. Turn off the heat for 3 minutes and then remove the pot cover.![]()
11. Slices can only be sliced after thorough cooling (failure to cool can easily cause delamination of the skin and filling).
