cicada coat meat roll
This dish usually appears at banquets. It is a perfect combination of bean skin and meat, and it tastes very delicious
Recipe Recommendations
- bean skin 1 bunk
- lean meat filling 300 grams
- starch 1 scoop
- flour 1 scoop
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for cicada coat meat roll
1
The skin of the oil bean is spread on the chopping board
2
Add the seasoning to the lean meat filling and stir evenly (add cooking wine, salt, five-spice powder, oil, chicken essence, oil, chopped green onion, ginger, water starch and stir evenly in one direction), place it on one side of the bean skin, and the width is about two fingers wide (leave some bean skin in front)
3
Roll it slowly from one side, pay attention to the light force and wrap it as tightly as possible
4
Until the meat filling is all wrapped, spread starch batter (starch, flour is placed in a bowl and added water to form a starch batter) on the edge of the meat filling, dip the meat roll on, and use it to cut (wrap it with a layer of bean skin)
5
Roll into multiple meatloaf like this
6
When the oil pan is 50% hot (insert chopsticks into the oil pan to make small bubbles), add in the meat roll
7
Fry until golden brown, constantly turning chopsticks to heat evenly until fried is done and fish out (frying can be repeated, the meat filling is not easy to cook)
8
Remove and control the oil, and cut it obliquely into an inch-cut platecicada coat meat roll Make Tips
The oil temperature should not be too high, otherwise it will burn on the outside and grow on the inside