Ruyi Juan
Overview
How to cook Ruyi Juan at home
Tags
Ingredients
Steps
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Raw material picture.
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Chop the chicken breast and pork belly into meat fillings, mince the onions and ginger, and cut the carrots into long strips.
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Put the minced meat filling into a bowl, add refined salt, light soy sauce, sugar, cooking wine, white pepper, cornstarch, egg white, MSG and an appropriate amount of fresh soup or cold water.
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Stir evenly, then whip in one direction until the meat filling becomes sticky and chewy.
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Crack the eggs into a bowl and add 1 tablespoon of water starch.
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Scatter the eggs and beat well until the egg whites and egg yolks are fully combined.
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Set the pot over high heat and apply a thin layer of vegetable oil.
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When the pan is hot, pour the egg liquid into the pan (4 eggs spread with 3 egg skins), shake the wok so that the egg liquid flows evenly to the wall of the pan. When the egg liquid solidifies, turn to low heat, lift up the egg skins, flip over and fry again.
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By analogy, spread all the egg skins out of the pan and put them on a plate.
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Spread the egg skin on the chopping board, then put the seaweed on it, and cut off the excess part of the egg skin with a knife to make it square like the seaweed.
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Spread 1/3 of the meat filling (leave a little sealing) evenly on the seaweed, and put shredded carrots on both ends.
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Roll from both ends to the middle. The roll should be tight and the thickness should be even. Stick the meat filling in the middle and roll tightly. Prepare 3 Ruyi Rolls and set aside.
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Put the rolled Ruyi rolls on the drawer, turn the pot to medium heat and steam for 12 minutes, then turn off the heat.
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Let the steamed rolls cool until ready to use.
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Cut into 1.2cm segments.
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Plate and serve!
