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Characteristics of cheese meat: golden light color, crisp outside and tender inside, fresh and delicious, although fat but not greasy, northern flavor, often never tire of eating. Ingredients: 200 grams of skinless pork (half fat and half thin), 200 grams of pig net oil, 2 eggs, 50 grams of white flour and starch. Practice (1) First, cut the onion, ginger (peeled) and pepper into fine powder, chop the pork into minced meat, put them into a bowl together, add salt, cooking wine, monosodium glutamate, wet starch (10g), sesame oil and white broth, and mix them into stuffing. (2) Beat the eggs in a bowl, add white flour and wet starch (the rest), and stir to make a paste. (3) Wash the pig net oil and cut it into 20 cm square pieces. At one end of each block, spread the meat stuffing into 1 cm thick stuffing strips. Spread some egg paste on the net oil without meat stuffing, then roll it into a roll 2 cm thick and 20 cm long, steam it on the drawer for about 10 minutes, take it out to cool, and cut it into a piece 10 cm long. (4) Pour vegetable oil into the frying spoon on the Wanghuo shelf, heat it, dip the oil roll in the egg paste, slowly fry it in the oil for 1-2 minutes, take it out until it is golden yellow, and cut it into small pieces.
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