Chinese Food
Shanxi volume
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The roll is a traditional snack in Jinzhong Area of Shanxi Province. The flavor of Taigu area is particularly outstanding. It's a fresh taste in the era of study. It's fresh and refreshing. It's a flavor that has been recalled for a long time. Toss and turn. Find teachers and ask friends. Innovate on the basis of its tradition. The steps are as follows--
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients first. The prepared rolls can be used as cold dishes or hot dishes. So the meat is more lean than fat. 500g. Freeze the meat in the refrigerator first. Cut it well. The potatoes are 700g more than the meat. The onions are the scallion white part. The quantity of the scallion is half of the meat. 250g. The ginger is 8g. The thirteen fragrance is 5g. The salt is 20g. The pepper is 6G. 3G. The cooking water is 3G. The pepper oil is 30g. The starch is 50g. Because I have made two pieces in a row Time. The first time. A little thinner. So the amount of flour increased to 100 grams.
Step2:Steam the potatoes for about 20 minutes. Use chopsticks to test whether the potatoes can be punctured. If not, steam them again. Peel the steamed potatoes and put them into a fresh-keeping bag. Use a rolling pin to press them into mashed potatoes. Steam more when steaming. Feel soft when mixing the stuffing, you can add them.
Step3:Take 3 grams of prickly ash, 15 grams of boiling water, foam water, or boil a little more water.
Step4:Take out the cut meat.
Step5:Cut scallion and ginger.
Step6:In a hot pot, put more than 10 grams of cool oil into 3 grams of prickly ash. The color of the prickly ash changes. Turn off the heat and drain the spoon to take out the prickly ash. Pour the prickly ash oil into the filling.
Step7:Remove the pepper from the shredded meat, mashed potatoes, shallots, ginger, salt, thirteen spices, flour, starch and material water. Put them in a large basin. Pour the hot pepper oil on it. Wear film gloves. Mix well.
Step8:Mix well. If you feel a little thin in the process of making. When you steam the potatoes before, leave more points for later use. You can add flour and potatoes to adjust.
Step9:I made the stuffing before. I started to prepare the egg skin. Because the eggs are more yellow and nutritious. They are smaller than ordinary eggs. I prepared 11 eggs. I can make about 7 egg skins. Take 3 grams of starch and 10 grams of water. Mix them with the egg liquid and mix them evenly. The starch water can leave a little more. I will use it later.
Step10:Spread the eggshell. Turn on the electric pancake pan. Don't let the electric pancake pan heat up without oil. Feel that the pancake pan is hot. Order a little oil. Don't use too much oil. Brush it open. Scoop out the egg liquid. Turn the electric pancake pan. When you see the egg liquid on it coagulate, you can turn over.
Step11:I spread seven eggskins.
Step12:Put the stuffing on the eggshell. Wrap it up. Be careful. Don't tear the eggshell. I used five eggshells. Spread some more and keep them for future use. In case of tearing during the wrapping. After wrapping, the starch water just left is pat on the eggshel
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Cooking tips:The amount of potatoes and flour can be increased. The pressing time is longer. The finished product is more compact. After steaming, it can be cooled a little. Slice and dish. There are skills in making delicious dishes.
