Egg Skin Meat Roll
Pork paste is wrapped in thin egg sheets, steamed until set, pressed flat, then sliced. The finished rolls are tender, delicate, and aromatic, with a golden-yellow exterior and a rosy pork interior.
Ingredients
Pork hind leg (cleaned, minced three times with a fine grinder into meat paste)
750 g
Eggs (beaten)
2
Egg whites
2
Cooked lard
50 g
Fine salt
5 g
MSG
5 g
Cooking wine
15 g
Ground white pepper
3 g
Wet starch
150 g
Minced scallion
5 g
Minced ginger
5 g
Peanut oil (for greasing the pan)
50 g
Dry starch
50 g
Sesame oil (for brushing the surface after steaming)
5 g
Instructions
1
Prepare Egg Skin and Meat Paste
Wash the pork, mince it three times with a fine grinder to make meat paste. Beat the eggs in a bowl, add 2g fine salt and 2g wet starch, and mix well. Mix 25g egg white and 25g dry starch to make egg batter, set aside.
2
Make Egg Skin
Heat a pan, grease it with peanut oil, wipe off excess oil with a clean cloth. Remove the pan from heat, pour in the egg mixture, tilt and rotate the pan to spread the egg evenly. Return the pan to heat and rotate it until the egg is fully cooked to make egg skin. Take it out, place on a plate, and let cool for later use.
3
Prepare Meat Filling
Put the meat paste in a basin, add 100g water, and stir repeatedly until the mixture becomes elastic. Then add 75g egg white, cooking wine, minced scallion, 8g fine salt, ground white pepper, wet starch, and cooked lard. Stir vigorously in one direction until the mixture is elastic, then it is ready.
4
Roll the Meat Roll
Lay the egg skin on a cutting board, sprinkle with dry starch, brush with egg batter. Spread the meat filling evenly on the egg skin, then roll it up tightly from one end. Set aside.
5
Steam and Shape
Place the meat roll in a steamer, steam over low heat for 20 minutes. Take it out, press it into a flat oblong shape with a heavy object, and let cool. Brush the surface with a layer of sesame oil. When serving, cut into slices and arrange on a plate to serve.
