How to make delicious and crispy fake stuffed meat delicious and simple, method

1.Wash the false leaves one by one, and wash the chives as well.

2.Soak in a basin of water and a spoonful of salt for 10 minutes, then remove the water in a basket and set aside.

3.Chop the meat into minced pieces, add salt, and light soy sauce.

4.Add pepper.

5.Add potato flour, finely chopped chives, tofu and chicken bouillon.

6.Beat the tendons with 4 chopsticks and marinate for 10 minutes to let the flavor absorb.

7.Take a false leaf and spread a thin layer of minced meat on the reverse side (not the smooth side), to the edge.

8.Cover the back side of another false leaf with a gentle pressure on your hand.

9.Use the same method to brew the rest of the fake herbs in turn.

10.Pour the flour into a bowl, beat in the eggs, add the baking soda and salt, and add a little water.

11.Stir the batter with chopsticks.

12.Heat oil in a pot, test the oil temperature with chopsticks, and find that the chopsticks bubble up the oil temperature.

13.Evenly dip the stuffed false leaves in the batter.

14.Put it in a pan and fry it until one side is golden brown, and the other side is also fried until golden brown. (Be careful not to blow up the paste).

15.Remove the dry oil and let it cool completely.

16.Heat the oil again and re-fry it a second time. Remember to be fast, so as not to get old. Fried fake prunes control dry oil.

17.If the meat is not enough, you can directly wrap the leaves in batter and fry it, and you don't need to stop frying, it is just as delicious.

18.Dry a little cold can be eaten while hot, take a bite, the skin is crispy and the meat is tender, and there is a kind of melt-in-the-melt taste

The preparation of pan-fried fake pork rolls.

Fake leaves are not suitable for picking moderate leaves, which are too tender and too old.

Wash and wipe off the drums.

Chop the beef or pork, add the seasoning and stir well.

Put a little meat in each leaf, roll it up from the root, and fold it in turn.

Horizontal. Features.

Use stainless steel baskets to hold several at a time and press well, do not let the leaves fall apart. Heat the oil pan, put a little more oil, and add a little salt after the smoke to reduce the oil explosion. Use a spatula to pour oil on the basket constantly, and when one side is almost cooked, turn the spatula upside down, and continue to put it into the basket and pour the other side.

Until the leaves are dry, but don't burn.

After the pan-fried fake pork rolls are done, they are crispy on the outside and tender on the inside, and the fragrance is overflowing, and the meat is well removed.

Pork foreleg meat: 350

False leaves: 20 sheets.

Eggs: 2 pcs.

Water: To taste.

Trimmings: Chives: 50

Baking soda : 1

Salt: to taste.

Oil: to taste.

Flour : to taste.

Pepper : To taste.

Essence of Chicken: To taste.

Potato flour : to taste.

Tofu : Appropriate amount.

Specific steps: The first step is to wash the false wilted leaves one by one, and wash the chives as well.

The second step is to soak in a basin of water and a spoonful of salt for ten minutes, pick it up, use the basin to dry the water, and prepare the meat for spare time, without adding salt, light soy sauce 8, add pepper.

Step 3: Add potato flour, finely chopped chives, tofu milk and chicken essence, stir and marinate with chopsticks for 10 minutes, take a leaf and spread a layer of minced meat on the opposite side, spread it to the side, and then press it on top with a leaf, pour the flour into a bowl, beat the eggs, plant baking soda and salt.

Step 4: Heat the oil, coat the leaves in batter, and fry them in hot oil.