How to make sea moss shrimp golden roll

Sea moss shrimp meat golden roll

Raw material: Shrimp

How to make sea moss shrimp golden roll

Thin meat filling

How to make sea moss shrimp golden roll

Seaweed

How to make sea moss shrimp golden roll

egg

How to make sea moss shrimp golden roll

salt

How to make sea moss shrimp golden roll

Cooking wine, soy sauce, peanut oil, water starch

How to make sea moss shrimp golden roll

The practice of golden roll of shrimp meat with sea moss

How to make sea moss shrimp golden roll

1. Prepare fresh shrimp.

How to make sea moss shrimp golden roll

2. Peel out the shrimp meat, remove the shrimp line, and clean it.

How to make sea moss shrimp golden roll

3. Chop into shrimp mud.

4. Chop the thin meat filling with a knife for a while, and chop it into meat paste.

5. Put shrimp and meat mud into a large bowl, add appropriate amount of peanut oil.

6. Add some salt, soy sauce and wine to your taste, and add an egg white.

7. Stir well in one direction.

8. Add a proper amount of water starch to stir well.

9. Add 4 yolks into the bowl, add the water powder, beat well.

10. Oil the pan or pan, pour in the egg liquid and fry into an egg cake.

11. Smooth the egg cake face down.

12. Let the Shanghai moss go.

13. Cut the egg cake as big as the seaweed.

14. Put in a proper amount of filling.

15. Spread the filling evenly with a spoon.

16. Smooth.

17. Roll in a roll, wrap with fresh-keeping film, fold the excess fresh-keeping film on both sides under the meat roll and press it down.

18. Put into a large plate, open the steamer, steam for about 10 minutes.

19. Take out the meat roll and remove the fresh film.

20. Cut into a centimeter or so.

Food tips

1. When rolling, it should be tight, and it should be done without looseness.

2. After steaming the wrap with the fresh-keeping film, the moisture can not be put into the meat roll, and the meat roll is easier to form.

3. If you don’t like pork, you can change it to chicken.

4. The water starch for filling should be thick, and the water starch added to yolk should be thin.