Bergamot Golden Roll is a delicious han Chinese dish. Made with pork, etc.
Ingredients: 200 g minced lean pork. Ingredients: 5 horseshoes, 3 eggs.
Seasoning: 10 grams of cooking wine, 2 grams of refined salt, 35 grams of wet corn flour, 15 grams of flour, 5 grams of minced green onion and ginger, 500 grams of peanut oil (about 40 grams), 5 grams of sesame oil, 1 gram of pepper salt.
1. Put the minced pork in a bowl, add cooking wine, 1.5 grams of refined salt, minced green onion and ginger, sesame oil and stir, add 20 grams of corn flour, mix well into the filling. Chop the horseshoe into minced pieces, mix well in the minced meat and divide into four portions. Add the flour to an appropriate amount of water and mix into a thin paste.
2. Put the eggs into a bowl, add 0.5 grams of fine salt and 15 grams of corn flour and stir well. Sit in a sauté pan, heat it, rub it with an oil brush, pour in half of the egg liquid, turn the sauté pan and hang it into egg skin. Follow this method to hang the other half of the egg mixture into an egg skin.
3. Cut the two egg skins separately, become 4 and a half sheets, smear the paste on the edge of each half of the egg skin, put a meat filling in the middle, roll up, become a long strip about 8 minutes wide, and then cut a knife every 2 minutes wide (leave 1 minute of distance at the top not to cut), so four knives, the fifth knife is cut off, that is, the Bergamot roll, a total of four.
4. Sit in a sauté pan, pour peanut oil, heat to 60%, add bergamot rolls, fry until golden brown, fish out, put into a plate, bring pepper salt and serve together.