【厨神食谱】如意卷 Chinese-Ruyi Rolls

厨神哥2019-06-11 16:58:22

【厨神食谱】每周一、三、五更新 敬请关注





如意卷

Chinese-Ruyi Rolls

材料

Ingredients

蛋⋯⋯⋯⋯⋯⋯1个

1 egg

紫菜⋯⋯⋯⋯⋯1片

1 slice of porphyra

菠菜汁⋯⋯⋯1大匙

1 tbsp spinach juice

飞鱼蛋 ⋯⋯⋯38克

38g flying fish roes

花枝浆⋯⋯⋯225克

225g pulped squid

太白粉水⋯⋯1茶匙

1 tsp cornstarch water

调味料 

Seasonings 

盐⋯⋯⋯⋯1/6茶匙

1/6 tsp salt 

味精⋯⋯⋯1/6茶匙

1/6 tsp MSG 

蛋白 ⋯⋯⋯⋯半个

1/2 egg white 

太白粉⋯⋯1.5大匙

1.5 tbsp cornstarch


面糊料

Batter Ingredients

面粉⋯⋯⋯⋯1茶匙

1 tsp flour 

水⋯⋯⋯⋯1/2茶匙

1/2 tsp water 


做法

step by step 


1.将蛋打散成蛋汁,加入太白粉水,拌匀。锅烧热,抹上薄薄一层油,改小火,倒入混合蛋汁,煎成圆形蛋皮,取出。

Beat egg into egg liquid, add on cornstarch water, mix well. Heat a pan, coat with a thin layer of oil, lower the heat,pour into egg liquid mixture, shallow-fry into a round egg skin, remove.


2.将花枝浆、飞鱼蛋、菠菜汁和调味料拌匀。

Mix well pulped squid, flying fish roes, spinach juice and all the seasonings.


3.将圆形蛋皮摊开,较焦的那面朝下,洒上一层薄薄的太白粉,铺上紫菜,再铺上2,铺平,從蛋皮两边向中间卷成如意形,在中央接缝处用面糊封黏住。

Lay out the round egg skin,darker side face down, sprinkle the skin with a thin layer of cornstarch, place porphyra slice on top, then spread everything as the step 2 does flat out on top as well, roll the egg skin from both sides to the middle to form Chinese-Ruyi shape, stick central joint with batter.


4.取1张保鲜膜(要大过如意卷),将如意卷包捲成糖果状,一定要入捲緊,入锅以中火蒸15~20分钟,取出,待凉。

Take out a cling wrap(larger than the roll), wrap it over the roll into candy shape, make sure to wrap over tightly, steam in a steamer with a medium fire for 15 to 20 minutes, remove, let cool.


5.撕去保鲜膜,将如意卷对半切;锅中加480CC油,烧热,放入如意卷,炸至外皮金黄酥香,捞出,切片,排盘即可。

Tear off the cling wrap, halve the roll, heat 480CC oil in a wok, add on Chinese-Ruyi rolls, deep-fry till outer covers are golden, crispy and fragrant, remove, slice, arrange on a serving plate. Serve.



温馨提示

如果遇到排列不整齐,请到微信设置>通用>字体大小>标准,

再次感谢您的关注!




" Bon Appétit! "





一起感受生活的美好

A Beautiful Life Together