Swiss-style Beef Rolls

Name: Swiss-style Beef Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 350 g beef (minced); 300 g caul fat (spread out for use); 100 g water chestnuts (diced); 1 scallion (finely chopped); 1 ginger (finely chopped); 3 tsp fine salt; 1 tsp MSG; 1 tsp white pepper; 1 tsp five-spice powder; 1 tsp sugar; 0.5 tbsp soy sauce; 0.5 tbsp cooking wine; 0.5 tbsp peppered salt; 0.5 tbsp Zhejiang vinegar; 2 tbsp cornstarch (for binding the beef and dusting the caul fat); 2 tbsp crispy batter (for coating the beef rolls); 1000 g peanut oil (for frying); baking soda, a pinch; 1 dried tangerine peel (crushed into powder)

Zhejiang cuisine: beef-stuffed rolls wrapped in caul fat, deep-fried until crispy on the outside and tender on the inside. Serve with pepper salt and Zhejiang vinegar.

1h 0m

Easy

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Ingredients

beef (minced) 350 g

caul fat (spread out for use) 300 g

water chestnuts (diced) 100 g

scallion (finely chopped) 1

ginger (finely chopped) 1

fine salt 3 tsp

MSG 1 tsp

white pepper 1 tsp

five-spice powder 1 tsp

sugar 1 tsp

soy sauce 0.5 tbsp

cooking wine 0.5 tbsp

peppered salt 0.5 tbsp

Zhejiang vinegar 0.5 tbsp

cornstarch (for binding the beef and dusting the caul fat) 2 tbsp

crispy batter (for coating the beef rolls) 2 tbsp

peanut oil (for frying) 1000 g

baking soda a pinch

dried tangerine peel (crushed into powder) 1

Instructions

Prepare the beef filling

Mince the beef into a paste. Add the cornstarch, water, sugar, fine salt, baking soda, MSG, and soy sauce, then stir vigorously in one direction until the mixture becomes sticky and elastic.

Combine the filling

Dice the water chestnuts into small cubes. Finely chop the scallion and ginger, and crush the dried tangerine peel into a powder. Add them to the beef along with the white pepper, five-spice powder, and cooking wine, and mix until evenly combined.

Roll and fry

Spread out the caul fat, dust it with dry cornstarch, and spread the beef filling evenly over it. Roll up tightly into cylinders about 2 cm in diameter and 20 cm long. Heat the peanut oil in a wok over high heat. Coat the beef rolls in the crispy batter and fry first over high heat, then lower to medium heat and continue frying until cooked through. Cut each roll diagonally into thick slices, arrange on a plate, and serve with peppered salt and Zhejiang vinegar on the side.