Garlic and pea meat roll
The method is simple, the finished product is tender on the outside and tender on the inside, has a unique garlic aroma, and it tastes better when dipped in tomato sauce when eaten.
Recipe Recommendations
- pork stuffing 300g
- rice 100g
- flour appropriate amount
- water fungus 20g
- dried tofu 300g
- starch 50g
- garlic half a head
- ginger powder a small spoon
Steps for Garlic and pea meat roll
1
Chop the fungus and cut the garlic into rice. Stir the meat filling, peas, fungus, garlic, and ginger powder evenly, and add a little water to disperse the meat. I added an egg white this time, so there was very little water.
2
Continue to add a little rice, which depends on the amount of meat. Not too much, just about half the volume of the meat. Stir well. Finally add a little starch and mix well.
3
First use flour and water to make a batter. Spread the tofu skin on the chopping board and spread batter on top. Place the meat filling at one end and make it into strips.
4
Roll it up from one end, seal the mouth, and press with your hands on both sides.
5
It's rolled up like this
6
Place the rolled paper in a steamer and steam for 15 minutes. Remove and cool slightly.
7
Pour into oil pan and fry until golden brown. Remove.
8
Cut slices and set on a plate.
9
Dip it in tomato sauce when eating for a better taste.