Golden Ruyi Meat Roll
By MyrticeSwift
Golden Ruyi meat roll, rolled with egg skin and rolled into a Ruyi shape, is a good New Year dish both in shape and in meaning. The golden egg skin is likened to a full warehouse of gold, and the shape of a good thing means everything goes well. Take a bite and leave the fragrance in your mouth, steam it and cut it into slices directly into your mouth, or pour it into the soup.
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Golden Ruyi Meat Roll
1
Add soy sauce, salt, cooking wine, and eggs to the meat filling and beat vigorously.
2
Beat the eggs thoroughly until evenly.
3
Chop onions, ginger and carrots into fine powder.
4
Mix the chopped vegetables and meat filling well.
5
Brush a small amount of oil in a non-stick pan and fry the egg liquid into an omelet.
6
Trim the egg skin.
7
Fry the egg skin side up and spread the meat filling.
8
Roll the egg skin from one end, roll it to the middle and stop.
9
Then roll it back at the other end.
10
Place the roll face down and place it in the plate.
11
Put in the steamer, bring to the pan over high heat, steam for another 15 minutes, turn off the heat for two minutes, and then open the lid.
12
Cut into sections about 2 cm wide and serve on a plate.Golden Ruyi Meat Roll Make Tips
1. Be sure to beat the eggs thoroughly so the resulting omelet sheet is smooth and beautiful.
2. The meat filling should be finely minced so that the sliced egg rolls have a neat appearance.
3. It is best to use a meat filling with a 30% fat to 70% lean ratio, as too much fat will make it too greasy.
4. Choose the filling ingredients according to your own preference, but crunchy options are recommended.