【Inner Mongolia】Auspicious Ruyi Volume

【Inner Mongolia】Auspicious Ruyi Volume

Overview

During the Spring Festival, the New Year’s Eve dinner must be filled with big fish and meat. While you can enjoy the delicious food, it must also be eye-catching. Today, my mother will make the most popular delicacy for the New Year’s Eve dinner. My family calls it a great way to bring wealth. It is festive and lovable. This dish You can cook more dishes at one time. Except for the New Year’s Eve dinner, there will definitely be a lot of New Year greetings from the second day of the Lunar New Year. This easy and delicious dish is definitely the most popular, and it is not greasy. It is a side dish for adults to go with wine, and a snack for children to satisfy their cravings. Whoever eats it will love it!

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Ingredients

Steps

  1. Prepare ingredients. Smash the onions and ginger into flat pieces and soak them in a little water. Later, use the onion and ginger water to make the filling. There should be 3 eggs in the ingredients, but one is missing

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  2. Spread the egg skin, take two eggs, and beat them into two large bowls respectively. For yellow egg liquid: add half a tablespoon of dry starch and 1 tablespoon of water and mix well; for red egg liquid: add half a teaspoon of red yeast rice powder, half a tablespoon of dry point powder, and a tablespoon of water and mix well. Let the two egg liquids stand for later use

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  3. Pour the meat filling into a cooking cup, add half a tablespoon of barbecue ingredients, half a tablespoon of salt, 1 tablespoon of cooking wine, and 3 tablespoons of onion and ginger water

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  4. Beat into a fine meat paste

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  5. Put it into a large bowl, add half of the egg white, stir clockwise and set aside

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  6. Heat a wok over low heat, apply a thin layer of vegetable oil, pour in the yellow egg liquid over low heat, pick up the wok and turn it clockwise to spread it into a thin layer of egg skin. The sides are slightly warped and quickly flip it over. If it turns slightly yellow, place it on the cutting board and set aside

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  7. Spread the red egg skin in the same way

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  8. After the egg skin has cooled, spread it evenly over the minced meat

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  9. Roll up from the inside out

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  10. Then roll it up with plastic wrap and tighten both ends, and tie it tightly with cotton thread

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  11. Add cold water to the steamer, place the rolled intestines in the pot and steam

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  12. After the fire comes to a boil, turn to medium heat and turn off the heat after 20 minutes. Wait for 5 minutes and open the lid. Take it out and place it on a flat plate to cool naturally. Refrigerate to set the shape. Peel off the plastic wrap and slice into pieces before eating

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  13. Finished product pictures

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  14. Finished product pictures

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