How to make pork rolls delicious and how to make pork rolls?

Pork rolls with pork belly? The best thing to eat is to fry it in a pan or grill it directly, wrapped in lettuce, it is very fragrant, and I can eat a plate.

My wife's favorite food is beauty and beauty.

Basic pork rolls.

Ingredients: Raw pork, green onion, ginger, salt, light soy sauce, rice wine, white pepper, monosodium glutamate, water chestnut, wheat flour, other condiments (depending on preference).

1. Chop the green onion and ginger, put it in a bowl, and then pour in boiling water to turn it into green onion and ginger water. Talent with a little pepper is even more delicious! (Other condiments are matched according to preferences).

2. Prepare a piece of raw pork in advance, chop the minced meat with a knife, add salt, light soy sauce, rice wine, white pepper and monosodium glutamate and adjust evenly. Mix in one direction and mix into a thick mortar consistency similar to green onion and ginger water.

3. Prepare about 350g of water chestnuts in advance, chop them into foam, and then mix the water chestnut foam into the meat foam.

4. Pour the wheat flour into the sea bowl, pour warm boiled water, and knead the dough. Then lay it out and roll out the dumpling wrappers with a rolling pin. In order to avoid pasting, put some wheat flour around it.

5. After rolling the dough, put the meat foam, put it on the rolling dough, spread it flat with the back of a spoon, and roll it.

6. Steam for 20 minutes, after 20 minutes, take it off and cool it for a while, and cut it into slices. For the sauce condiment, you can choose it according to your taste, and then pour it on the pork roll or dip it on a small plate.

Pork roll, the name of the dish. And there are multiple meanings. Pork is sliced, put in vegetables and fruits, rolled up, and baked, fragrant, delicious, and nutritionally balanced, and is an indispensable staple food in Western food.

After the pork is frozen, it is processed by a meat cutter to make a pork roll, which is similar to a mutton roll and beef roll, which is one of the main ingredients of hot pot. is Garfield's favorite food, Garfield said: Love comes and goes as fast as it comes, only pork rolls are eternal.

How to learn to make pork rolls.

Ingredients. Wheat flour to taste.

Ground pork to taste.

Yeast (dry) to taste.

Alkali a little. Salad oil to taste.

Preparation of pork rolls.

After the fermentation is completed, put the noodles on the panel, add an appropriate amount of edible alkali and knead it clean, and divide it into small balls for later use.

Roll out the divided dough with a rolling pin into a thin and uniform dough.

Take the minced meat and place it on top of the dough.

Spread the minced meat evenly over the dough.

Slowly roll up the cylinder from the bottom to the top and press the openings at both ends with the palm of your hand to prevent the soup from leaking.

The cage drawer is brushed with a layer of cooking oil to prevent sticking.

Put the finished pork rolls into the cage drawer, cover and steam for about 15 minutes.

After turning off the heat, steam for another two minutes, open the lid, and serve.

Step 1: First put the eggs, add salted starch and stir well.

Then wash the iron pot and heat it, not too hot.

Rub a little oil, a little is enough.

Heat up, add the beaten eggs one by one, spread them out into 2 round egg skins, and lay flat on a clean board.

Step 2: Mix the pork stuffing with salt, eggs, water starch and monosodium glutamate, cooking wine, sesame oil, pepper noodles, minced green onions, and minced ginger (I used ginger juice bought in the supermarket).

Smooth the mixture of meat sauce on the egg skin.

Step 3: Put another sheet of nori on top.

Step 4: Roll up the egg roll from both ends to the middle, close it in the middle, and tie it with Xibe paper (to prevent the meat roll from growing after cooking, it doesn't matter if you don't tie it).

Step 5: Put the finished seaweed egg rolls one by one into a flat plate, and steam them in a steamer for about half an hour until they are cooked thoroughly. Half an hour later, remove the steamed seaweed egg rolls, remove the Xibe paper, cut the seaweed pork egg rolls into slices and place them neatly on the plate, and dip them with a small plate of spicy sauce, as well as tomato sauce.

Pork rolls, what do you mean? Is it a double hot pot? That's all bursting. Others, such as some pork rolls are made with toothpicks, and some pork rolls are pierced with toothpicks.

Material. 600g of high-gluten flour, 400g of low-gluten flour, 20g of sugar, 2g of salt, 10g of quick-fermented mother, 580g of water, 55g of olive oil, appropriate amount of mozzarella cheese (cut into strips for later use), appropriate amount of chopped green onion, appropriate amount of hot pot pork slices (stir-fried and seasoned with a little soy sauce), appropriate amount of whole egg mixture, appropriate amount of shredded cheese.

Method. 1. Stir high gluten + low gluten + sugar + salt + water + yeast until gluten.

2. Stir in olive oil until the dough is smooth and malleable.

3. The first fermentation of the stirred dough takes about 60 minutes.

4. Divide the fermented dough into 10 equal parts, round and relax for 15 minutes.

5. Form the dough into an oval shape, wrap the cheese strips, pork slices, and green onion into long strips.

6. Make the dough the final fermentation, and preheat the oven to 190 degrees.

7. Brush the surface of the fermented dough with egg mixture, sprinkle with shredded cheese, and bake in the oven for about 25 minutes

Ingredients: 1000 grams of net pork loin, 400 grams of sour cabbage, 150 grams of pork fat, 30 grams of flour.

Seasoning: 60 grams of lard, 4 grams of refined salt, a pinch of pepper.

Cooking method: Wash the pork and cut it into 20 slices, pat it into thin slices with a knife, smear it with a little salt and pepper, put the sour cabbage in the middle and roll it into a roll hole, and insert it tightly with a toothpick; Wash the fin fat and cut it into thin slices; Spare. After the pot is heated, put in the lard, after melting, put in the meat rolls and fry them until they are colored, put them into the stewed pot, put a layer of meat rolls, put a layer of pork fat slices on top, and then code a layer of meat rolls, pour in an appropriate amount of clear soup and boil over high heat, change to a warm fire and slightly boil until the meat rolls are cooked and soft, take out the toothpick and then go back to the original pot to simmer.

Serve with the juice.

Characteristics: fresh and fragrant, unique flavor.

Roast pork cabbage rolls.

Ingredients: 600 grams of pork, 1000 grams of cabbage, 50 grams of shallots, 75 grams of plate meat, 10 breadcrumbs

0 grams, 75 grams of eggs, 25 grams of corn flour.

Seasoning: 50 grams of butter, 15 grams of lemon juice, 300 grams of milk, appropriate amount of refined salt and pepper, 5 chicken broth

50 grams. Cooking method: Wash the pork and grind it with a meat grinder, wash the cabbage leaves and blanch them with boiling water to soften, then remove the vegetable stalks and flatten them, green onions.

Wash and chop the head, wash and cut the meat into 5 slices, blanch it with boiling water and put it into the baking tray; Spare.

Put the salt, pepper, eggs, minced pork, inkstone, and chopped shallots together to form a filling, and put them in the cabbage.

Roll into a rectangular roll, stack it on the plate meat slices in a baking dish, pour in lemon juice and mix well with chicken broth, milk, and corn flour.

The paste juice is put in the oven and baked. When starting the dish, each serving of a piece of plate meat, two cabbage rolls, and pour the original juice.

English pork rolls.

Ingredients: 1 piece of frozen puff pastry, 500g pork sausage, 4 tablespoons breadcrumbs, 1 egg.

Steps: 1: Use pork or other meat sausages, because this kind of meat sausage is fat and lean evenly, and it has been seasoned. It is also possible to use ground meat instead.

2: Tear the outer layer of the sausage, mix the meat with the breadcrumbs, add salt and black paste paprika to taste (you can add other spices such as chili pepper, red pepper powder, etc.).

3: Place the pork filling near the bottom of the puff pastry and arrange evenly.

4: Roll up the puff pastry, roll it in a circle, cut off the excess puff pastry and glue the seal with egg wash.

5: Cut into small pieces, seal side down, and place on a baking sheet lined with baking paper. Brush the surface with a layer of egg wash, put it in a preheated 200 degree oven and bake for 15 to 20 minutes, until the surface is golden brown and the delicious English pork roll is ready.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Chaoshan's special snacks, the most anticipated every year is the meat roll made by my father, which is very fragrant and gluttonous, can be steamed to eat, can also be fried to eat, saliva is flowing out. Here's how to make pork rolls that I put together, I hope it helps you!

Ingredients: Ingredients

10 pounds of pork belly.

Horseshoe 10 pounds.

18 eggs.

Half a pound of garlic sprouts. Half a pound of garlic.

2 pounds of flour. 20 pieces of tofu skin.

Excipients

Appropriate amount of five-spice powder.

Salt to taste. Appropriate amount of monosodium glutamate.

Step 1

1.Cut the meat into small slices and dice the water chestnut, about the size of a cashew nut.

2.As long as the white part of the garlic sprouts, chop them into minced garlic, and chop the garlic together.

3.Then put the meat, water chestnut, minced garlic, eggs, salt, chicken essence, five-spice powder all together, and evenly then put the flour in, all and evenly.

4.Spread out the tofu skin, and cover the rest of the tofu skin with a damp cloth.

5.Spread the mixed pork belly paste over the edge of the tofu skin and press it tightly with your hands.

6.Then roll it up like sushi, cut off the excess tofu skin, and the cut tofu skin can be used to wrap the next one.

7.Place the wrapped meat rolls one by one on the steaming drawer.

8.Steam on high heat for half an hour and it will be out of the pan. The steamed meat rolls can be cut into pieces when they are cooled, and they can be steamed and eaten hot, and they can be fried and eaten more fragrant if they are not afraid of being on the fire.

9.Uneaten meat rolls can be frozen in the refrigerator and thawed when you want to eat them later.

Tips:

Because of the large number of people in the family during the Chinese New Year, the portion is large, and the relatives who want to do it can be reduced proportionally.

The home-cooked recipe for meat rolls is as follows:Ingredients: 200 grams of pork filling, 100 grams of tofu skin, 10 grams of chopped green onions, 5 grams of sesame oil, 5 grams of light soy sauce, 5 ml of cooking oil, 1 star anise, 100 grams of marinade.

1. Set aside the chopped green onions, pour in the pork filling, chopped green onions, sesame oil, light soy sauce, and stir well, as shown in the figure below

2. Spread the tofu skin, wipe the meat filling, and roll it into a roll, as shown in the figure below

3. Pour in cooking oil, put in the meat rolls, and fry over medium-low heat until slightly yellow, as shown in the figure below

4. Put in star anise, pour in the marinade, boil over high heat, turn to medium heat and marinate for half an hour, as shown in the figure below

5. Turn to low heat and marinate until flavored, as shown in the figure below

6. Finally, it is ready to serve on a plate, as shown in the figure below

1. Ingredients: pork, green onion, ginger, salt, light soy sauce, cooking wine, pepper, chicken essence, water chestnut, flour.

2. Chop the green onion and ginger, put it in a bowl, and then pour in hot water to turn it into green onion and ginger water.

3. Prepare a piece of pork, chop it into minced meat with a knife, add salt, light soy sauce, cooking wine, pepper and chicken essence and mix thoroughly. Stir the socks in one direction until they are about as thick as green onion and ginger water.

4. Prepare about 350g of water chestnut, chop it into foam, and then mix the horseshoe foam into the minced meat.

5. Pour the good acacia flour into a large bowl, pour warm water, and mix the noodles. Then lay it out and roll out the dough with a rolling pin. To prevent sticking, put some flour around it.

6. After rolling out the dough, put the minced meat, onto the dough, spread it flat with the back of a spoon, and roll it up.

7. Steam for 20 minutes.

After minutes, take it out and cool for a while and slice. As for the sauce, choose it according to your taste, then pour it over the pork roll or dip it in a small bowl.

Add yeast powder and water to the flour and form a dough. (not too soft) to ferment twice as large.

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Take a basin and put the minced meat, add green onions, ginger, light soy sauce, oil, appropriate amount of oil (cooking oil) and appropriate amount of salt, stir well. Finely chop the onion and stir to combine. Spare.

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Raise the dough, make it well, and peel it off by hand. Inside is honeycomb.

Knead two doughs of the same size, (depending on the amount of dough you make, and the size of the pot to knead the dough of different sizes).

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Roll out the dough into a rectangular dough (slightly thicker for the dough). Put on top of the seasoned minced meat.

Spread the minced meat evenly. Roll up from one end. (I just forgot to shoot **) <>

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Press both ends with your hands to prevent the minced meat from flowing out.

Put on the pot and steam, after the pot is boiled, fifteen minutes will be fine.

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Adults and children alike love it.