Good luck roll

By VicentaLakin

Good luck roll
A year is almost over, just a few days away. It's a quick year to think about. And look at the kids, they're taller, and they don't have much rice in their pockets. It would be more worthwhile to think about it, but the health of the children was the greatest desire of parents, even though there was little “rice”. In the coming year, everyone looks forward to good luck. The children are healthy, their mothers and fathers are safe, their husband's career is evaporating, and food is getting hotter。

Recipe Recommendations

  • plum meat 400 grams
  • tofu skin 2 bunk
  • celery the 2
  • chives 2 trees
  • cooking wine appropriate amount
  • braised soy sauce appropriate amount
  • salt appropriate amount
  • MSG appropriate amount
  • spiced powder appropriate amount

Steps for Good luck roll

  • Make Good luck roll step 0
    1
    Materials: Two tofu skins and two onions of 400 grams of celery: an appropriate amount of five fragrances of salt
  • Make Good luck roll step 1
    2
    Slice the onions and celery torn into silk
  • Make Good luck roll step 2
    3
    In addition to the plumbs, all the other materials are added to the large bowls of wine, soy sauce, salt and chickens, and five fragrances are even
  • Make Good luck roll step 3
    4
    Scratch the tofu skin as much as you want
  • Make Good luck roll step 4
    5
    Roll up from the bottom
  • Make Good luck roll step 5
    6
    I've got it. I've got it
  • Make Good luck roll step 6
    7
    Put the onions in the water
  • Make Good luck roll step 7
    8
    Join the wine
  • Make Good luck roll step 8
    9
    Add soy sauce
  • Make Good luck roll step 9
    10
    Put the rolls in the pot for 20 minutes

    • Good luck roll Make Tips

    Tips: 1. Since I added five-spice powder to the meat mince, I didn't add star anise or cinnamon; if you feel the flavor isn't strong enough, you can add star anise and cinnamon, and if you prefer a stronger taste, you can also add salt and MSG to the soup. 2. It's best to use pork belly or leg meat; using pork collar meat can be a bit astringent (I used fresh ingredients). 3. When spreading the meat mince, leave a little space at both ends of the tofu skin and don't fill it too full (it will fall out); when securing, press down firmly at both ends, and make sure to roll it at least twice or it will be too loose. 4. If you don't like the taste of preserved vegetables, you can substitute with coriander stems (just blanch the coriander stems in boiling water). 5. Try to flip as little as possible while cooking; everyone's stove heat is different so control according to your own heat, it cooks easily—cooking a bit longer is for color. 6. When taking it out, if there is too much scum sticking to the meat rolls, those who are more particular can rinse it with boiling water; my kids were too impatient to eat so I skipped this step, and the photo looks a bit unsightly. It tastes great dipped in sauce

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