Seaweed meat loose egg roll is one of the top ten souvenirs of Macao, occasionally encounter friends to travel to Macao, will bring a few boxes back to share, the child can not stop eating every time, shouting let me give the cottage a bit, with the help of a universal pan, burned with egg cake, and then rolled on the meat pine made by themselves, made of seaweed meat loose egg roll is indeed delicious, seaweed with the mysterious atmosphere of the deep sea, a bite of egg roll a bite of meat floss, the more chewy the more fragrant, fragrant, delicious after the tea meal, roll after roll, how to eat is not tired
Recipe A (meat floss):
Pork tenderloin 600 g
Ginger 5 g
2 octagons
Light soy sauce 25 g
Oyster sauce 10 g
Cooking oil 40 g
Sugar 40 g
Salt 2 g
White sesame seeds 10 g
Formula B (omelet recipe)
Flour 150 g
Water 320 g
2 eggs
1 egg yolk
White sugar 40
Butter (cooking oil) 20 g
Salad dressing 30 g
Seaweed seaweed 3 large sheets
steps:
1. Pork tenderloin is removed from the fascia and cut into 2-3 cm cubes
2. Boil hot water to sear the meat pieces
3. Wash the meat pieces with water
4. Put the water in the rice cooker that has not been meat pieces, then add ginger and star anise, cook for 1 hour 3. Wash the meat pieces with water
5. Cook until you pick up the meat pieces with chopsticks, and you can easily knead the meat with your hands
6. The meat pieces are packed in a plastic bag and rolled loose with a rolling pin
7. Shred the meat slightly and tear it into strips
8. Mix the seasoning material evenly
9. Pour the shredded meat and seasoning into the bread bucket
10. Start the meat floss function of the bread machine
11. Start the meat floss function of the bread machine
12. After the meat floss is ready, let it cool and set aside
13. Take a clean basin and put in the butter and sugar cut into small pieces
14. Melt the butter and white sugar in hot water (it is recommended to use vegetable oil in winter, butter is cold and easy to clump)
15. Sift the low gluten flour
16. Add water to the flour and stir to form a well-blended batter
17. Add 2 eggs and 1 egg yolk to the batter and set aside the excess egg whites for other uses
18. Add melted butter and white sugar liquid to the batter
19. Sift the batter 2 times and let it sit aside for 30 minutes
20. Add 2 tablespoons of batter to a non-stick pan (add batter to a cold pan)
21. Heat up on low heat, the batter solidifies to become an egg cake bubbling when the edge is shoveled with a silicone spatula, the egg cake can be easily slid out of the pan (prepare a wet towel, fry the pan of the egg cake to put a wet towel to cool down, the fried egg cake is not easy to have scorch spots)
22. Cut the seaweed to a width of 3cm
23. Cut the quiche into 5cm widths and trim the extra corners from the top and bottom of the 2 sheets
24. The smooth side of the quiche is facing upwards, squeezed with salad dressing and pasted with a sheet of seaweed
25. Turn the quiche over, put the meat floss on the left side and roll it up from left to right
26. Turn over the quiche, put the meat floss on the left side and roll it up from left to right
27. This seaweed meat roll is a soft texture, if you want to make crispy, you have to use an egg roll machine to make it