"Ruyi" is an object used by aristocrats, officials, and rich families in ancient times for pointing or enjoying. It is made of bamboo, jade, bones, etc., with a head in the shape of Ganoderma lucidum or cloud leaf and a slightly curved handle. When making egg rolls, chefs who have studied intensively follow the shape of "Ruyi" and make each piece of meat have clear cloud patterns on the cross section, hence the name "Ruyi Roll".
This dish is made into a desirable shape, which means that everything will be prosperous and everything will go well in the new year.
The combination of meat and vegetables does not taste greasy at all, and the oil content is more than half less than that of traditional or purchased, which is fresh and refreshing, allowing the stomach that has eaten enough big fish and meat during the festival to feel the freshness of sight and taste.
Dragon and Phoenix Ruyi Roll
Recipe Recommendations
Steps for Dragon and Phoenix Ruyi Roll
1
Ingredients: Net fish, fresh shrimp, egg Accessories: seaweed sushi, garlic sprouts, carrot seasoning: salt, pepper, corn flour
2
Surrounding the edges: Peel and peel the tomatoes with a peeling knife and roll them inwards to make flowers; take the roots of the rapeseed; wash and pinch the small flowers for later use.
3
Dice the fish, remove the shells and shrimp lines from the fresh shrimp, and set aside.
4
Chop the fish and shrimp into minced meat, add appropriate amount of salt, corn flour, and pepper, and stir in the same direction until gelatinous.
5
Wash rapeseed roots and carrots, cut into strips, and blanch with garlic sprouts in boiling water with salt, remove and drain.
6
Beat the eggs and make them into egg skins.
7
Change the egg skin to a size the size of seaweed.
8
Brush a little cooking oil on the fresh-keeping bag, place the minced meat on it, cover it with a layer of fresh-keeping bag, and press it into thin slices.
9
The fish slices are spread over the sushi seaweed.
10
Spread a little cornstarch on the egg skin, place the seaweed on top, and place the carrot and garlic sprouts on one side.
11
Roll them up separately and merge in the middle.
12
Apply a little water starch to the confluence of the egg rolls, tie them with a rope to prevent them from falling apart, put them in a steamer and steam for 10 minutes, and then cut.