What seasoning does Rongcheng Yuanyang roll put?
1. Pork is chopped into mud, and river shrimps take shrimps from the shrimp line and chop them into mud.
2. Wash, blanch and cut the cabbage leaves into foam.
3. Mix minced pork, shrimp, cabbage foam and minced onion, ginger and garlic.
4. Add salt, chicken essence, pepper and yellow wine to taste, and put it in the refrigerator for 20-30 minutes.
5. Separate the egg white from the egg for later use.
6. Add a little starch and mix well.
7, spread protein skin.
8, laying egg yolk skin.
9. Fill the egg skin with the same amount of stuffing.
10, wrap the egg skin and make an egg roll.
1 1. Put on a plate and steam for 8- 10 minutes.
12, steaming process, sliced mushrooms for later use, and washed leek leaves.
13. Boil the leek leaves in hot water until they are ripe and soft.
14, sliced mushrooms, add soup, and add a little wet starch to thicken.
15, steamed egg roll decorated with leek leaves.
16, drenching juice.
17, vegetables with medlar or red pepper, finished product.
Common practice of Rongcheng Yuanyang Juan
Practice 1 of Rongcheng Yuanyang Juan
1. Dice carrots and meat.
2. Add engine oil.
3. Add salt and stir well.
4. Chop leek and meat and mix well.
5, put the right amount of salt.
6. Choose a few long leeks and blanch them for later use.
7. Separate the egg yolk from the egg white, add appropriate amount of water and salt respectively, stir well and sieve.
8. Fry the egg yolk liquid into a round egg yolk cake.
9. Fry the protein liquid into a white protein cake.
10. Carefully take out the egg skin and put it on a clean chopping board. Put some meat on the egg skin.
1 1. Roll it up hard.
12, do the same thing.
13, steam on a steamer for 15 minutes.
14, take out, pour the soup into another bowl, and cut the omelet into sections while it is hot.
Practice 2 of Rongcheng Yuanyang Juan
Ingredients: 250g of fat meat. Accessories: egg 100g, duck egg 200g, asparagus 50g, wheat flour 50g, bread crumbs 30g. Seasoning: 50g vegetable oil, sugar 10g to teach you how to make Rongcheng Yuanyang Juan, which is delicious no matter how you make it.
2. Duck egg yolk is pressed into thin slices;
3. Asparagus is soaked in a boiling pot under the skin, which is too cold;
4. Beat the eggs into the bowl and break them up;
5. The pork slices are stained with sugar on both sides, rolled with duck egg yolk and asparagus, wrapped with egg liquid and rolled with bread crumbs;
6. Add oil to the wok and heat it to 80% heat. Add pork rolls and fry until golden brown. Remove the oil control device and replace the cutter with a flat plate.
Practice 3 of Rongcheng Yuanyang Juan
1. Take 500g of flour seeds, mix them with 2g of stinky powder and knead them evenly to make them loose and swell. Add150g of white sugar and 25g of clear water, and continue kneading until the white sugar is completely dissolved. Add 3g of soda ash and knead until the soda ash is evenly distributed. Then add flour and baking soda into the flour seeds and mix them into dough, and let the dough stand for 65,438+.
2. Press the dough into strips about 25 cm wide. Spread bean paste and salted egg yolk on one side and barbecued pork on the other. Roll the two sides to the middle into strips, put the slices in an iron cup and steam them in a steamer for 10 minutes.