How long does it take to steam a tofu skin meat roll, and how long does it take to steam a meat roll

Tofu skin meat rolls. I'm afraid many people have eaten egg rolls made from egg skins. The egg skin should also be mastered to grasp the leveling of the egg liquid to ensure that the thickness is consistent and not damaged.

Today, I use the thin dried tofu skin from the Northeast (called Qianzhang in some places) instead of the egg skin to make the meat rolls, which is also very delicious, the special flavor of the tofu skin is different from the egg, and its toughness is much stronger than the egg skin. I use Northeast tofu skin, which is much thinner than ordinary tofu skin, and it also has a special flavor.

Ingredients: dried tofu skin, pork filling, eggs, dry starch, soybean paste, sesame oil, green onion, ginger, pepper, salt.

Preparation steps: Step 1, the pork filling must be twisted twice, otherwise the taste will not be delicate.

Step 2: Prepare dried tofu.

Step 3: Prepare an appropriate amount of minced green onion and ginger for later use.

Step 4: Prepare an egg.

Step 5: Dip the egg white with a small brush and apply a layer on the surface of the dried tofu (this is more conducive to the adhesion of the meat filling and the bean skin).

Step 6: Add the remaining eggs (with some egg whites) to the meat filling, add a tablespoon of Donggu soybean paste, sesame oil, green onion and ginger, pepper and salt to taste.

Step 7: Add about 60 grams of dry starch. Add an appropriate amount of water to the minced meat, stir well clockwise, and set aside.

Step 10: Put the lid of the steamer on the curtain, steam for 15 minutes, turn off the heat for 3 minutes and then remove the lid.

Step 11: Thoroughly cool before slicing (not cool, easy to layer the skin filling).

10-15 minutes. Here's how to make the meatloaf:

Ingredients: 100g tofu skin, 300g pork.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of five-spice powder, appropriate amount of starch, appropriate amount of tea, appropriate amount of sugar.

1. Add green onion to lean pork and chop ginger into meat puree.

2. Add salt, light soy sauce, starch, five-spice powder, and an appropriate amount of water to stir vigorously.

3. Spread the tofu skin and smear with the meat filling.

4. Roll up from one end.

5. Put the rolled meat rolls in the steamer and steam for 20 minutes.

6. Take out after steaming.

7. In a large iron pot, add tea leaves and sugar.

8. Put the bean skin rolls, if there is a shelf, it is best to put a shelf, and put the bean skin rolls on the shelf; Cover the pot, **, see if there is white smoke in the pot, turn off the heat, and simmer for 5 minutes to smoke.

9. Smoked tofu skin meat rolls.

10. Slice and serve.

Steam the dried tofu meat rolls for 12 minutes. If the dried tofu meat roll is steamed for too long, the tofu skin will gradually soften, the taste is not good, and if it is steamed too short, the meat filling inside will be sandwiched, and 12 minutes is the best time. The main ingredients for the production of dried tofu meat rolls are dried tofu, broccoli, carrots, and skinless pork, and the auxiliary ingredients are salt, eggs, starch, sesame oil, and chopped green onions.

Steam the dried tofu meat rolls for 12 minutes. If the dried tofu meat roll is steamed for too long, the tofu skin will gradually soften, the taste is not good, and if it is steamed too short, the meat filling inside will be sandwiched, and 12 minutes is the best time. The main ingredients for the production of dried tofu meat rolls are dried tofu, broccoli, carrots, and skinless pork, and the auxiliary ingredients are salt, eggs, starch, sesame oil, and chopped green onions.

15 minutes to 20 minutes.

Tofu rolls steamed with dried tofu skin or 1,000 tofu skins usually take 15 minutes for the meat filling inside to be fully steamed. There is also a type of tofu roll that is stuffed with tofu and pork and wrapped in a flour skin, which needs to be steamed for 20 minutes. Steaming tofu rolls in hot water is steaming relatively quickly, and it takes a few minutes longer to pot on cold water.

Tofu Type:

1. South tofu: The first kind of tofu is to add gypsum powder as its coagulant, which is more common in the south, and the coagulated tofu flower is delicate because of its high water content, so it tastes delicate, and the water content of this kind of tofu is generally about 90%.

2. North tofu: This kind of tofu is made of brine or sour pulp, there are more in the northern region, the solidified tofu flower is harder in texture because of the water content, and the taste is harder, its moisture content is between 85% and 88%, although the taste is harder, but because the water content is less, the fragrance of tofu is relatively strong, and it is also delicious when cooked.

3. Lactone tofu: This one is added gluconic acid-δ-lactone, also known as lactone tofu. This is a new type of coagulant, compared with the traditional preparation method, the yield and product quality are improved, and the texture is significantly more tender and delicate than the northern tofu and southern tofu.

Ingredients. All-purpose flour cracked hood.

500g lean minced meat.

150g excipients.

Peanut oil. Amount. Salt. Amount.

Green onion bright section. Amount.

Wine. Amount.

Light soy sauce. Amount.

Steps. 1.Leavened dough.

2.Meat filling prepared with light soy sauce, cooking wine, salt and green onions.

3.The dough is kneaded to create bubbles.

4.Beat it into a flatbread with a little oil and spread the meat filling evenly.

5.Roll into rolls and cut into even segments.

6.Place in a boiling steamer.

7.Steam for 20 minutes.

8.The fragrant meat rolls are out of the pot.

In fact, the most important thing is in the process of kneading the dough, to make this dish taste very strong, you need to knead the dough when the ratio of yeast powder and flour is normal, so that you can achieve the authentic taste, and the meat filling also needs to be marinated for a period of time.

1.The yeast is diluted with warm water at about 30°C and allowed to stand for 3 minutes;

2.Add the eggs and stir well;

3.Add flour and stir with chopsticks to form a flocculent;

4.Knead into a smooth dough and cover with plastic wrap;

5.Cut the pork into small cubes, add minced green onion, sesame oil, salt, cooking wine, light soy sauce and oyster sauce, mix well, marinate for 10 minutes;

6.Raise the dough to two to three times the size, take it out and knead it well;

7.Roll out into a thick and even dough;

8.spread evenly with a layer of marinated diced meat;

9.Rolled up from one side and divided into equal sizes;

10.Cover with a cloth and let it grow in a warm place until fluffy and light;

Steam for 3 minutes and bring to a boil.

1.Wash the pork hind leg meat and grind it three times with a fine grinder to form a meat puree;

2.Beat the eggs in a bowl, add refined salt and wet starch and stir well;

3.Stir 25 grams of egg whites and 25 grams of dry starch into an egg paste and set aside;

4.Take a pot, heat it, rinse the pot with peanut oil, wipe the oil in the pot with a cleaning cloth, remove the pot from the heat, pour the egg liquid into the pot, rotate it to make the egg liquid evenly spread in the pot, and then rotate the pot on the fire to make the egg thoroughly cooked, make egg skin, take it out, put it on a plate to cool and set aside;

5.Put the pork puree in a basin, add 100 ml of water, whip repeatedly, after getting stronger, add 75 grams of egg white, cooking wine, minced green onions, 8 grams of refined salt, pepper, wet starch, cooked lard, and whip vigorously in one direction.

6.Attach the egg skin to the table, sprinkle with dry starch, spread the egg white paste, spread the meat filling evenly on the egg skin, and roll it into a roll from one end. Standby;

7.Put the meat rolls into the drawer, steam them with low air for 20 minutes, take them out and press them into a flat oblong shape with a heavy object to cool, and coat the surface with a layer of sesame oil;

8.When serving, slice it with a knife and place it on a plate.

Tofu skin steamed pork rolls to share.

Cuisine: No Cuisine: Next MealCooking Method: Steaming Occasion: Dinner.

Ingredients. 1,000 sheets to taste.

Starch to taste. Ginger to taste.

Sesame oil to taste.

Peanut oil to taste.

Light soy sauce to taste. Vegetable oil to taste.

Appropriate amount of chicken powder. Shredded green onion to taste.

Appropriate amount of minced ginger. Appropriate amount of five-spice powder.

Appropriate amount of ground pork.

Preparation of steamed pork rolls with tofu skin.

1 Appropriate amount of water starch (to make the meat filling sticky), stir well in the same direction 2 Put ginger, five-spice powder, light soy sauce, chicken powder, sesame oil, vegetable oil in the semi-fat and lean pork filling, stir evenly 3 The stirred meat filling is spread on the tofu skin, and a small blank should be left at the end 4 The tofu skin should be foamed with warm hair in advance, drain the water 5 Slowly roll up along the side of the tofu skin, and smear the wet starch at the end to glue the meat roll6 Use a toothpick to make some holes on the surface of the meat roll, Prevent the tofu skin from bulging up 7 meat rolls into the steamer with cold water during steaming, steam for 10-15 minutes after gassing, take out and let it cool and cut into small pieces 8 Put it on a plate, sprinkle with shredded green onions.

【Tofu Skin Meat Roll】Dried tofu is a nourishing and heat-clearing food.

Steps to prepare the tofu skin meat rolls.

Two lean, one piece of chicken breast minced filling, meat filling with cooking wine, five-spice powder, oyster sauce, soy sauce, sugar, salt, pepper oil, sesame oil, half an egg, in one direction.

2.Add water chestnuts, shiitake mushrooms, green onions and ginger to the meat filling and stir well.

3.Spread the stirred minced meat on top of the white bean skin and roll it up.

4.Steam in the pot, steam for 20 minutes after boiling, and remove from the pot!

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