Soybean oil skin needs to be treated properly when making meat rolls to ensure that it doesn't smell like beans or is slightly astringent. Here are some detailed steps for handling and making soybean oil skin meatloaf:

Handling Soybean Oil Skin:

Preparation in Advance:

After purchasing the soybean oil skins, take them out of the package and gently unwrap them. Be careful not to break them, as broken soybean oil skins will be harder to handle when wrapped in rolls.

CLEANING: Before using, you can gently rinse the skins in lukewarm water, then pat them dry with kitchen paper towels. This helps remove the soy flavor without making them too wet, which can affect the texture of the roll.

Preparation before wrapping the rolls: Prepare all the roll ingredients you will need, such as meat, vegetables and noodles. Make sure these ingredients are dry so as not to increase the humidity of the soybean oil skin.

Wrapping the rolls:

Placing the ingredients: Place your desired roll ingredients in the center of the soybean oil skin, but not too much so as not to make it difficult to wrap.

Wrapping: Fold the sides of the skin over the material and start wrapping from the bottom. Make sure to wrap tightly to avoid any loose parts, which will minimize astringency.

Use starch water: Apply some starch water (a mixture of starch and water) to the last part of the roll, then seal the roll to make sure it doesn't come loose.

Cooking:

Frying: If you plan to deep-fry the soybean oil skinned meat rolls, make sure the oil is at a moderate temperature, place the rolls in the hot oil, and deep-fry them until golden brown.

Frying or steaming: If you prefer frying or steaming, you can also use these methods, which will reduce the risk of astringency.

With these steps, you can reduce the likelihood of astringency in your soybean oil crusted meatloaf. In addition, you can try different brands of soybean oil crust to find the texture and flavor you prefer.