Lamb and White Kidney Bean Roll
A rolled dish made by wrapping two-toned diced lamb in mashed white beans.
Ingredients
lamb
300 g
white kidney beans
1500 g
soaked bamboo shoots
50 g
egg white
1
cornstarch slurry
to taste
clear oil
750 g (about 100 g consumed)
salt
to taste
soy sauce
to taste
MSG
to taste
Sichuan pepper powder
to taste
white pepper powder
to taste
ginger powder
to taste
Instructions
1
Prepare the meat and bamboo shoots
Cut the lamb into 1 cm cubes and season with salt, Sichuan pepper powder, MSG, white pepper powder, and ginger powder. Set aside 150 g of the seasoned lamb cubes and toss those with soy sauce. Toss all of the lamb cubes with egg white and coat with cornstarch slurry. Cut the bamboo shoots into small cubes.
2
Make the bean paste
Crush and rinse the white kidney beans. Place them in a bowl, add water to cover, and steam over a steamer until soft. Pass the cooked beans through a fine sieve to remove skins and fibers. Transfer the pureed beans to an aluminum pot and cook over low heat, stirring, until the mixture reaches a smooth, fine paste consistency. Remove from heat and set aside.
3
Velvet the lamb cubes
Heat 750 g of clear oil in a wok over high heat until it reaches about 60% hot. First, slip the unmarinated lamb cubes together with the bamboo shoot cubes in the hot oil just until cooked through, then remove and drain off the excess oil. Next, velvet the soy sauce-marinated lamb cubes in 60% hot oil, then transfer to a colander to drain. Keep the two batches of lamb cubes in separate containers.
4
Assemble the roll
Wet a clean white cloth with water and spread it flat on the work surface. Spread the prepared bean paste evenly over the cloth to about 16 cm wide...
