Recipe: Tofu skin pork roll

Home Cooking Recipe: Tofu skin pork roll

Notes:

Steamed vegetables, mushrooms and fungus, pork is not greasy. The addition of scallops adds to the savory taste of the whole pork roll. Wrapped in tofu skin steamed, the shape is complete, the taste is sweet, the most suitable for entertaining guests, the shape of the dish is good-looking, can be used as a home-cooked dish!

Ingredients:

Steps:

  1. Home Cooking Recipe: Scallions, ginger and pepper are placed in small bowls and brewed with boiling water. This water is used to break into the pork stuffing.

    Scallions, ginger and pepper are placed in small bowls and brewed with boiling water. This water is used to break into the pork stuffing.

  2. Home Cooking Recipe: Soaked bean curd skin, dried shiitake mushrooms, dried fungus, scallops (scallops). Wash it with water and then soak it. Use a cool blisters to make hair.

    Soaked bean curd skin, dried shiitake mushrooms, dried fungus, scallops (scallops). Wash it with water and then soak it. Use a cool blisters to make hair.

  3. Home Cooking Recipe: Beat the soaked ginger and pepper water into the pork stuffing. Be sure to divide the water, put a spoonful and whipped until it is fully absorbed, then put a spoonful of water. Half a catty of meat stuffed into 100ml of water is almost the same. It is necessary to coordinate according to the degree of dryness and wetness of the pork that you buy.

    Beat the soaked ginger and pepper water into the pork stuffing. Be sure to divide the water, put a spoonful and whipped until it is fully absorbed, then put a spoonful of water. Half a catty of meat stuffed into 100ml of water is almost the same. It is necessary to coordinate according to the degree of dryness and wetness of the pork that you buy.

  4. After releasing the wine, soy sauce, salt, sugar, and sesame oil, continue to whipping. After whipping, put it on the side for 20 minutes, the filling will be more flavorful. When the weather is hot, it can be marinated in a refrigerated room.

  5. At this time, the shredded mushroom fungus scallops are chopped, and the more the cut, the better, so that it will be more complete when wrapped in tofu skin.

  6. Use a kitchen towel to blot the water off the tofu skin, then spread the pork filling evenly over the tofu skin. Slowly roll up from the bottom up, and wrap it tightly with a little force.

  7. Wrap it in a wrap and wrap it tightly. Put the water in the steamer, put the pork in the water and steam for 20 minutes. After taking out, let it cool, remove the plastic wrap before eating, cut into a piece with a thickness of 2 cm, and put it on the plate.

  8. The juice can be matched with tomato sauce, or with ginger and garlic juice (Jing Rong, garlic, vinegar, soy sauce). If you like mustard sauce, you can also use soy sauce with mustard sauce. Have different tastes and flavors!

Tips:

1, when the pork stuffing water should pay attention to, a little bit hit, can also be picked up with chopsticks, but the pork stuffing is not a glimpse, can be streamlined. 2, the water of the scallops (scallops) can also be used to make pork stuffing, the taste will be more sweet! 3. After steaming, be sure to cool completely to slice. Otherwise it is easy to break.


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