Ingredients: 350g pork (fat and thin).
Accessories: starch (broad bean) 13g, egg 120g, wheat flour 15g.
Seasoning: aged vinegar 35g, vegetable oil 35g, pepper 1g, soy sauce 5g, shallot 25g, salt 2g, ginger 15g, monosodium glutamate 1g, cooking wine 25g and sugar 20g.
Teach you how to make sweet and sour bergamot roll, how to make sweet and sour bergamot roll.
1. Onion 15g chopped;
2. Fresh ginger 10g peeled and flaked;
3. Chopped onion and ginger are soaked in cooking wine15min to make onion and ginger wine;
4. Chop the pork into mud, add 30 grams of onion ginger wine, salt, monosodium glutamate, pepper and eggs, and stir into stuffing;
5. Break up the remaining eggs, add wet starch, spread out into two round egg skins and put them on the fire;
6. Cut the egg skin into four and a half pieces from the middle;
7. Divide the meat stuffing into four equal parts, put it on each egg skin, and roll it into a 3 cm thick egg skin roll;
8. Add water to flour to make paste;
9. Stick the edge of the egg roll with batter, compact it, flatten it to 0.6 cm thick, cut it into 0.6 cm wide knives with a top knife, and cut it into Buddha's hands every five knives, so it's all done;
10. Put the oil in a wok, heat it to 50%, put in bergamot rolls one by one, fry it over medium heat until golden brown, and take it out;
1 1. Cut the remaining shallots and ginger into small pieces, put them in a bowl, and add 50 ml of white sugar, vinegar, soy sauce, broth and wet starch to thicken them;
12. Stir-fry with a spoon, add the sweet and sour sauce, stir-fry, add the fried bergamot roll, stir-fry evenly, and serve.
Tips for making sweet and sour bergamot rolls;
1. To make bergamot rolls, you should choose lean meat that is fat and thin. The finer the slice, the better. After adding the seasoning, stir it more to make it thick and paste.
2. Pay attention to the front and back of the egg skin when rolling the egg roll, and stick the side of the pot inside the roll to make the color outside the egg roll consistent;
3. To prepare sweet and sour vinegar, we must use Shanxi mature vinegar to cook a unique flavor;
4. Because of the frying process, you need to prepare 500 grams of vegetable oil. Bergamot wine
trait
Soothing liver and regulating qi, warming spleen and stomach. Suitable for stomach qi deficiency and cold, epigastric cold pain, chronic gastritis, etc.
raw material
30 grams of bergamot, liquor 1000 grams.
source
Folk gathering
manufacturing process
1. Wash the bergamot, fully moisten it with clear water, slice it, cut it into cubes of 1 cm, put it in the jar (bottle) after the wind absorbs water slightly, then inject white wine and seal it.
Soak in your mouth.
2. Every five days, stir or shake the jar 1 time. 10 days later, you can open the jar and filter out the residue.
use
When drinking, you can take it every time according to your own capacity.