Steamed meat rolls
Steamed meat rolls, many people have eaten as a child, some use eggs for skins, some use dough for skins, and some use bean skins for skins. The only thing that remains is the meat inside. Many people use pork or pork belly. In the past, the conditions are much better now, and I don’t like those who are too greasy. In present words, I eat every day like Chinese New Year, and don’t hold back those too. This society is changing too fast. In the past, pigs eat, now people
I’m eating, and it’s ridiculously expensive. Now people eat it, but pigs are eating it! My “Steamed Meat Roll” is not big or greasy. I used chicken in it. simple volume roll steamed, cut everything you can serve it, and all ages, how to eat are not greasy, since you are a kitchen novice can do it, why do not you try?
The practice of steamed meat rolls
Ingredients: Soybean skin, chicken meat
Ingredients: olive oil, salt, pepper, ginger, chives, eggs, starch, broth, olive oil, soy sauce, oyster sauce
Wash the onion and ginger and cut the chicken to pieces
Beat the ginger, chicken and meat grinder into a puree
Fresh broth, bloom with water, beat into chicken puree, stir vigorously in one direction
Mix chicken puree with pepper, soy sauce and oyster sauce
Add starch, salt and mix well, then add olive oil and mix well
Spread the bean curd on a cutting board and spread the meat evenly
Add it to the steamer with boiling water, find the joint, and steam for about 7-8 minutes.
Take out and cut into slices, or serve with dipping sauce, Finally you get home cooking steamed meat rolls.