Northeastern cuisine with a smoky look——Northeastern bacon rolls
Overview
The skin is ruddy in color, the aroma of smoke is delicate, the meat is delicate, salty and delicious, the aroma of tea is rich and the aftertaste is long
Tags
Ingredients
Steps
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Prepare all the ingredients: dried tofu skin, meat filling, ginger
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Add light soy sauce, salt, five-spice powder, minced ginger, and rice wine to the meat filling in sequence and stir in one direction to make the meat filling strong.
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Wash the dried tofu skin, drain the water, and lay it flat on the chopping board
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Spread the meat filling evenly on the dry tofu, leaving a little on one side, but don’t spread it all over
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Start rolling from the beginning, roll it hard, make it tighter, apply a little water on the head, and press it for a while. Glue.
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Roll into long strips for later use
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Boil water in a pot and steam over medium heat for 15 minutes;
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Prepare an appropriate amount of dry tea leaves
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Find a large iron pot that is not commonly used, oil-free and water-free, cover it with a layer of tin foil, and add an appropriate amount of sugar and tea leaves
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Then put it on the rack and put the steamed bean rolls on the rack
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Cover the pot tightly, turn on the range hood, cook over medium heat until the pot smokes, then turn off the heat and simmer for 3-5 minutes
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After 5 minutes, open the lid to release the smoke and take out the smoked bean rolls
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Brush with sesame oil to prevent the surface from drying out, slice into slices and eat
