Dry tofu meat roll
Overview
A good friend made oil-skinned meat rolls for me, and I thought they were delicious. I looked up how to make them on the Internet, and after repeated trials, I finally succeeded. It tastes great. I changed the main ingredient to dry tofu and it tastes better.
Tags
Ingredients
Steps
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I made two flavors, one made with oil skin and one made with dry tofu. The purpose is to compare which one is more delicious. After comparison, the dry tofu one is more delicious. Prepare the ingredients first, cut the oil dough into large squares, cut the dry tofu in the middle and divide it into two sections.
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Just cut the dried tofu in the middle.
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This is water boiled with Chinese prickly ash and aniseed. Boil it over high heat in advance, then let it cool and set aside.
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The method of preparing the meat filling is very simple. First, add three spoons of aniseed water to the meat filling, then stir the meat filling, and stir in a circular motion to make it easier to stir. Then add soy sauce, cooking wine, salt, chicken essence, minced ginger, minced green onion, and continue stirring. For those who like to eat all meat stuffing, the meat filling has been prepared at this step. For those who like to eat leek filling, you can add 3-4 leeks. I think it tastes better without adding leeks. Recommend all meat fillings.
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The next step is to wrap. Place the meat filling first, and try to make the meat filling a long shape so that it is easier to wrap. Then fold it.
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Fold the oily skin inwards.
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Then fold the two sides inward again. This is the way to wrap oil leather. If dry tofu is not wrapped like this. More on that later.
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Roll it inward and make it tighter.
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This is a rolled pork roll.
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This is a rolled dry tofu meat roll. The method is to cut the dry tofu in the middle, then take out a sheet, then spread a layer of meat filling evenly, and then roll it tightly.
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This is the effect of rolling the whole plate. These are two and a half sheets of dry tofu. You can cut the dry tofu as long or as short as you like. There are no rules, just like it.
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This step is the sauce. Consume oil, cooking wine, soy sauce, sugar, vinegar, and two tablespoons of aniseed water, which is the aniseed water you just cooked.
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Prepare bay leaves, aniseed and other seasonings
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Chop minced ginger and onion and set aside
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Put a little oil in the pot, then put the aniseed, bay leaves and other seasonings into the pot and stir-fry for a few times, then pour in the prepared sauce. After the sauce boils, turn off the heat.
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Pour the soup you just cooked on top of the dry tofu rolls and oil rolls, and then steam them in a steamer. It will be ready 15-20 minutes after boiling. The specific time depends on the size and thickness of the meat rolls you wrap.
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This meat roll wrapped in oil skin, the effect after steaming, made me greedy. I tasted a small piece as soon as I took it out and found that there was no missing piece. Haha. By this time it tastes delicious. Pour out the soup inside and prepare another pot to thicken it.
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This is a steamed dry tofu roll. At this time, you should avoid the soup inside, and then cut the dry tofu into several cuts. I'm lazy, so I poured the juice like this without cutting it.
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Put the juice from the steamed tofu rolls that you just poured out into the wok, add starch and thicken it. What I did this time was a bit of a failure, the gravy was a bit thick. Please don’t follow me, just add a layer of Pu Gorgon. It will look better.
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This is the effect of pouring gravy on oily skin.
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Mix the gravy and it's ready to serve. By the way, sprinkle a little coriander on it to make it taste better.
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This is a dry tofu roll, and it tastes much better than the oily one.
