Recipe: Five Spiced Bean Curd Meat Rolls 五香肉卷

Original recipe link (原版食譜): 五香肉卷

《English》

Ingredients

• 1 lb Pork Shoulder
• 1 can water Chestnuts
• scallions
• 3 eggs
• 60 g flour
• 1 tsp five-spiced powder
• salt
• oyster sauce
• bean curd sheet

Instructions

1. Peel the Pork Shoulder (front leg meat) and cut into small pieces. Minced it in a food processor, but don’t mince it too much. Then take it out.
2. Minced the water chestnuts in a mixer, but not too finely chopped
3. Add the minced meat to the water chestnuts, a handful of scallions, 3 eggs, 60 g flour, 1 tsp five-spice powder, an appropriate amount of salt, and a little oyster sauce
4. Stir and mix the mixture with your hand.
5. Cut the bean curd sheet into 3 strips and brush a thin layer of water on them
6. Put the meat filling on one end of the bean curd sheet, not too thick, roll it tightly twice, and cut off the excess bean curd sheet.
7. After making all the bean curd rolls, place them in the freezer for an hour to set.
8. Take it out of the freezer and cut it into chunks, then fry it over medium-low heat until cooked, scoop it up, and fry it a second time.

《中文》

食材

• 1 磅 前腿肉
• 1 罐 馬蹄
• 䈡白
• 3 顆 雞蛋
• 60 克 麵粉
• 1 茶匙 五香粉
• 鹽
• 蠔油
• 腐皮

作法

1. 前腿肉去皮切小塊, 放在絞拌機中打成肉末,但不要太碎,然後拿岀來
2. 將馬蹄放在絞拌機中打碎,但不要太碎
3. 將肉末加進馬蹄,加一把䈡白, 3 個雞蛋, 60 克麵粉, 1 茶匙五香粉, 適量鹽, 少許蠔油
4. 用手抓均勻再絞打上勁
5. 把腐皮切成3條,上面刷一層薄薄的水
6. 把肉餡放在腐皮的一頭,不要太粗,卷緊卷二圈,切下多餘的腐皮
7. 做好所有的腐卷後,放到冷凍庫冷凍一小時定型
8. 冷凍庫拿岀後切成塊狀,然後用中小火炸熟撈起,再炸第二遍

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