Pork and Tofu Rolls
Overview
This meat roll should be made in the Northeast. I have been collecting it for a long time and have never had time to make it. Although I am not from the Northeast, I like this meat roll very much. It is a perfect combination of plant protein and animal protein. It is delicious, nutritious and eye-catching. It is not difficult to make, but the only drawback is that it is not smoked properly. Because it is the first time to make it, it is so smoky that I didn’t dare to use the word smoked for a long time. So I didn’t dare to use the word smoked when naming it. Let’s call it pork and tofu roll. It tastes good.
Tags
Ingredients
Steps
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Stir the meat filling in one direction, add minced onion and ginger, salt, sugar, cooking wine, white pepper, pasta sauce, soy sauce, five-spice, chicken essence, sesame oil, and continue to stir vigorously.
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Dilute the cornstarch with an appropriate amount of water and add it to the meat filling, stir well.
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Leave for 20 minutes to absorb the flavor.
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Spread the dried tofu skin on the chopping board, spread the meat filling evenly on top and smooth it out.
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Roll up.
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Before steaming, use a toothpick to poke some holes in the tofu rolls to prevent bubbles from appearing during steaming. Place the rolled tofu rolls into the steamer and steam for 15 minutes.
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Take another wok, put a piece of tinfoil in the pot, and put sugar on top of the tinfoil.
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Put the steamed tofu rolls into the wok together with the steamer basket.
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Cover the pot, turn on the heat, wait until the pot smokes for about ten seconds, then turn off the heat, and then simmer for a while to let the tofu rolls color.
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The finished product is not as colorful as it is smoked. Maybe there is not enough sugar in it, so cut it into small pieces when eating.
