How do you make the skin of the wrapper that rolls the meat?

There are 1Dry yeast (convenient, easy to handle, nutritious), 2Fresh-keeping yeast (slightly worse than dry yeast, mainly yeast is inconvenient to store for a long time!) ，3.Old noodles (not easy to master, alkali neutralization is harmful to nutrients), 4Self-rising flour (the dough time is short, and it can be cooked in 30 minutes.)

1. Dough: There are two ways to make dough.

1.Use flour to make noodles (usually called large alkali noodles).

Soak the flour fertilizer with water first, then pour the noodles into it and mix evenly, let it rise for 8 hours to wait for the noodles to start is 1 times the original, and then there is no sour taste on the alkali noodles, and there is a slight alkaline taste.

Wake up for another half an hour, you can put some vinegar in the pot when steaming, so as not to have flowers on the steamed bun skin, be sure to put the buns in with cold water and then turn on the electricity.

2.Dough is made with filial piety (usually a quick dough method).

A Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

Method:1Pour the flour onto a cutting board, add the dry yeast, baking powder, sugar and mix.

Close evenly. Dig the pit.

2.Add warm water to the pit and add soybean oil. Mix and knead into a dough.

Wake up slightly. About 1 hour or so.

3.After the noodles are awakened, make the buns you want to make, slow heads, and flower rolls.

4.Put the finished green blank in the drawer. Put cold water in a pot. in the plugged in.

Steam for 13 minutes. (If the steamed bun is about 30 minutes - 40 minutes, if the steamed flower roll is steamed for 17 minutes).

After the flour is stirred, it is easy and fast to flatten with a stick.

Ingredient breakdown250 grams of minced pork.

4 eggs. Green onions to taste.

Ginger to taste. Appropriate amount of peppercorn noodles.

Salt to taste. Soy sauce to taste.

Salty and umami taste. Steaming process.

Half an hour takes time.

Easy difficulty. Preparation of meat roll wrapsWash the pork and chop the filling, add a little chopped green onion, ginger and ginger, soy sauce, peppercorn noodles, salt, and beat evenly. Knock the eggs into a bowl and scatter them.

Heat the pot, turn off the low heat, use kitchen paper to take a little raw oil and smear the pot evenly on the acacia row once, pour in the egg mixture, about an egg and an egg skin. Rotate the pan quickly and evenly so that the egg mixture evenly spreads into a single skin. Observe the color of the egg skin until the edges can be rolled up, and you can remove the whole egg skin.

Spoon the minced meat over the quiche.

Roll up slowly so that it is completely rolled into the quiche.

Put the rolled omelet on a plate, boil the water in the pot, and steam for about 15 minutes.

After steaming, take out the oblique knife and cut it.

Serve hot or cold.

Tips

Stir the minced meat in one direction until the minced meat is firm.

You can also add a little water starch to the egg lead closing liquid, and the egg skin will be tough and not easy to break.

The practice of wrapping meat in the skin.

Ingredients: 3 pieces of tofu skin.

Pork 250 grams.

Jinhua ham 3 slices.

2 eggs.

A pinch of chopped green onion.

The practice of wrapping meat in the skin.

All materials are ready.

Minced meat. <>

Ham minced. <>

Add the oil and chicken essence and stir well.

Beat the eggs and set aside.

Brush the egg mixture evenly on the tofu skin.

Put the minced meat and roll it in one direction.

Fold both sides in half and then brush with chicken liquid.

Roll it down again, and it's done.

Set aside. <>

Before steaming in a pot with cold water, add water to the bowl, level with the tofu skin, steam in cold water over high heat for 20 minutes, turn off the heat, and wait for 5 minutes to take it out.

Sprinkle with chopped green onions, and let's eat. Remember that you don't need to put salt in this! Because both ham and oil consumption are salty. Putting salt will be too salty.

Steamed meat skin. Bolognese sauce is well wrapped in it.

Wrap the rice dumplings in leaves and steam.

1. First of all, mix 200 grams of flour and 125 grams of hot water together.

2. Then knead the dough into a light with your hands and let it rise for 30 minutes.

3. Take an appropriate amount of dough and roll it out into a circle with a rolling pin, as thin as possible.

5. Fry the crust on low heat until both sides are slightly yellow.

6. Then coat the crust with an appropriate amount of sweet noodle sauce.

7. Put the prepared cucumber, lettuce, and chicken on the cake to avoid starving meat, and then squeeze an appropriate amount of salad dressing.

8. If the taste is too light, you can brush a little sweet noodle sauce to enhance the taste.

First of all, we beat a few eggs in a bowl, stir well with chopsticks, add a little salt to the bottom taste, the salt can also make the egg white and egg yolk evenly fused, so that the fried egg cake color is more uniform and beautiful.

Prepare a little starch, add a little water, and stir into water starch.

Then pour the water starch into the egg wash and stir well, the water starch can increase the toughness of the egg washThis is a crucial step for the egg skin to be thin and not crumbly

Heat the pan and add vegetable oil to the panThis step must not be saved, which is the key to preventing the egg skin from sticking to the pan. When there is smoke in the pot, pour out the hot oil, leave a little base oil, pour in a quarter of the egg wash first, do not pour too much at a timeIn this way, the egg skin will not be thickTurn the pan gently on low heat to spread the egg mixture evenly and form a thin quiche.

Try to heat the surrounding area of the pot, avoid direct heating at the bottom of the pot, so as not to paste the bottom, when the egg liquid is all set and the edges are rolled, our golden egg skin can be out of the pot. Fry all the eggs into egg skins in turn.

Well, this very simple fried egg skin is readyYou can fry one sheet in 30 seconds, it is round and thin, not sticky or broken, and if you like it, try it quickly

The method of egg skin meat roll is very simple, break the egg, stir well, and then put it in a pan to stick into a cake, and then wrap the mixed meat filling in it, put it in the pot and steam it, this is the egg skin meat roll.

Method: Ask the butcher to grind the pork twice or buy the meat pulp or fish slurry or flower branch pulp from the vendor who sells fish balls. Ground meat, add jicama (finely diced), stir-fry seasoning, black peppercorns or white pepper and whisk until sticky to form a mixed meat pulp. 2 eggs to make egg skin, round and square egg skin can be; Don't overcook the inside of the egg skin, so that the seaweed flakes will stick to it later.

Make 2 eggs into an egg skin, make 2, let cool and set aside. Put the egg skin on the first layer, then spread the seaweed slices, the third layer with the adjusted meat pulp, and the top layer with the seaweed slices. Roll it all up like rolling sushi and wrap it tightly in aluminum tissue paper. (These materials can be made 2 strips).

Put it in an electric pot, and steam it in a cup of water or in a steamer.

Remove the aluminum tissue paper and cut it into a bite-sized piece.

The method of egg skin wrapping is mainly divided into the following steps: first, the eggs are beaten and spread into egg skins, then the marinated minced meat is spread on top, then it is rolled up and steamed in a pot, and finally cut into small pieces.

Everyone loves to eat eggs, and there are various ways to make them. We often make egg rolls with pork and steam them for children to eat, which is nutritious. Let's share with you the method of egg skin roll meat.

01 Add salt, green onion and ginger juice, cooking wine, sesame oil and eggs to the minced meat, then stir well in one direction.

02 Crack the eggs into a bowl and beat them with chopsticks for later use.

03 Then put a little oil in the pot, pour the egg mixture into the pot and shake it gently to spread out into the egg skin.

04 After that, spread the stirred minced meat evenly over the egg skin.

05 Finally, roll in from both ends facing each other, then put it in a pot and steam over high heat for 8 minutes.

06 After steaming, let it cool for a while, then cut it into slices and serve.

Ingredients. Pigskin.

700g halogen packet.

1 pack. Rock candy.

20g bean curd. 2 pieces. Ginger.

2 small pieces. Scallions. 5 roots. Garlic.

Half a head. Light soy sauce.

3 scoops. Oyster sauce.

2 scoops. Wine.

3 scoops. Method: Read step by step.

First of all, put water in the pot and boil, put in the pig skin and cooking wine, cook for about 3 minutes, remove it, put it in cold water to cool, clean the pig skin, roll it up tightly, and tie it with a fine thread.

Then put oil in the pot, turn on low heat and cook until 5 hot, add rock sugar, fry the sugar color, turn off the heat, put in the pork skin rolls, ginger slices, green onions, garlic cloves, stir-fry quickly, so that the sugar color is evenly wrapped on the pork skin.

Then pour in the water that has not been covered with the ingredients, release the soy sauce, bean curd, oyster sauce, cooking wine and marinade packets, stir-fry evenly, and bring to a boil over medium-high heat.

Finally, after boiling, turn to low heat and cook slowly until the pork skin can be poked through with chopsticks, reduce the juice on high heat, add an appropriate amount of salt, stir-fry well, turn off the heat, take out the pork skin roll, let it cool, and remove the fine thread to complete.