How to make fresh meat rolls to make them taste better
Version 1: Steamed Fresh Meat Roll (Fresh and tender, not greasy, light mouthfeel)
Ingredients: pork belly/pork belly slices, carrots, enoki mushrooms, shiitake mushrooms; Seasoning: light soy sauce, a little oyster sauce, white pepper, ginger powder, a little starch.
Version 1: Steamed Fresh Meat Roll (Fresh and tender, not greasy, light mouthfeel)
Ingredients: pork belly/pork belly slices, carrots, enoki mushrooms, shiitake mushrooms; Seasoning: light soy sauce, a little oyster sauce, white pepper, ginger powder, a little starch.
1. Cut the meat thinly as much as possible, pat it loose with the back of a knife, add ginger powder, soy sauce, a little oyster sauce, white pepper, and a small spoonful of starch, and marinate for 15 minutes.
2. Remove the roots of shiitake mushrooms, cut carrots into thin strips, and shred shiitake mushrooms; Blanch in water for a few seconds, then remove and drain.
3. Spread the meat slices flat, add the side dishes, roll them tightly, and close them to the bottom of the dish.
4. Bring water to a boil and steam over high heat for 12-15 minutes.
5. Pour the steamed soup into a pot, add a little soy sauce, water starch, and thicken the sauce. Drizzle over the meat roll.
Key point: Choose plum blossom meat with a mix of fat and lean, not lean meat, otherwise the finished product will be burnt.
Version 2: Pan fried fresh meat roll (more fragrant with rice)
Ingredients: sliced pork, scallions, asparagus/shiitake mushrooms
1. Thin and marinate the meat slices as above.
2. Spread large scallions or mushrooms on top and roll tightly.
3. Use a flat bottomed pan with less oil, and fry the meat roll with the mouth facing down until it is firm. Fry over low heat on all sides until the surface turns golden brown.
4. Sauce mixing: light soy sauce, a little sugar, and a little water, pour into a pot, simmer on low heat for 3-5 minutes, then simmer on high heat until the soup thickens and is taken out of the pot.
Delicious Tips
1. Meat selection: Priority should be given to plum blossom meat, with a fat to lean ratio of 3:7 and a smooth texture; Pure lean meat easily dries wood. Loosen the back of the knife, damage the meat fibers, and increase the tenderness.
2. Marinate with a small amount of starch to lock in the meat juice.
3. When rolling, do not fill it too full, as it is not easy to loosen during steaming and frying.
4. Steaming highlights the freshness of the meat itself; Pan fried has a strong flavor and is very suitable for pairing with rice.
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