The egg skin is tender and yellow, and the stuffed meat is fragrant. Buckle egg rolls were originally evolved from steamed egg skins, and are one of the most representative dishes in Fengxian's earliest traditional "old eight samples", and also the most "cute" dish in the old eight samples. Li Ying, a villager in Yimin Village, Xidu Street, made a button egg roll that is a must, and she often says: "The egg roll is to wrap up all your wishes and eat them." "The egg roll is soft and fragrant, both hot and cold, different from our usual egg dumplings, it is to cut the egg roll into small pieces, arrange them neatly in a large bowl and then buckle them upside down on the plate, one by one like a small copper coin. Eating this dish during the Chinese New Year itself contains many beautiful meanings.
The raw materials for buttoning the egg roll are not complicated, a piece of leg meat, a few eggs, plus your favorite cabbage or bamboo shoots as a side dish are enough. Cut the pork into minced meat first, mix with a little salt, monosodium glutamate, and chopped green onion for later use. Then put an appropriate amount of salt in the eggs and stir them into a flowing juice paste for later use.
Egg wrapping is a key step in buttoning the egg roll, in addition to the prepared egg mixture, the key is a small piece of fatty pork or pork skin. Heat the pot, rub the fat pork on the pan, scoop in a tablespoon of egg mixture, level it into a thin layer in the pot, and take it out of the pot immediately after cooking. "The most important thing is to burn the egg skin, the fire should be warm, and the fire should be burned slowly. Li Ying skillfully operated.
The egg skin is all done, and the next step is to roll the egg skin. Spread a thin layer of minced meat on top of the egg skin, roll it up from the edges, roll it slightly tighter, and coat it with starch or egg wash at the cloak to bind. "This step can not be sloppy, you can take a spoon and slowly scrape it flat, scrape it evenly, and then roll it up, and the two ends must be wrapped when rolled up, otherwise the broth will flow off after steaming. "Li Ying has her own set of skills for curling egg skins.
After the egg roll is finished, steam it on the stove for another 12 minutes, then take it out and cut it into oblique slices, and you can put it on a plate and buckle the egg roll. Take a small bowl with a small mouth at the bottom, put two or three egg rolls at the bottom, then row a circle on the side of the bowl, and then row a second circle, add cabbage in the middle to compact, and take a deep plate upside down. "After closing it, grasp it with your hand, and turn it over faster, so that the soup will not spill out, and the whole dish will look neat and beautiful. This is Li Ying's last practical tip.
The fragrant "button egg roll" is done. Li Ying said: "This dish is representative of the old eight dishes, the taste is light, the fresh aroma of the meat and the fragrance of the egg skin come with the heat, just looking at it is also a kind of enjoyment!" ”