Deep Fried Beef Or Mutton Rolls, Northeast Northwest Style Recipe
Servings: 1
Ingredients
- 1 lb Lean boneless beef or possibly mutton
- 4 tsp Salt
- 1/4 tsp Grnd sichuan peppercorns
- 1/2 tsp Scallions, minced
- 2 tsp Cornstarch (cornflour)
- 3 tsp Flour
- 3 x Dry bean-curd sheets
- 2 c. Vegetable oil for deep-frying
- 1/4 tsp Spiced pepper-salt
- 1/4 tsp Msg
Directions
- 1. For the filling, mince the meat and mix with the salt, grnd peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG, and sufficient water to bind the ingredients together. Set aside.
- 2. Mix the other 1/4 tsp of cornstarch with the flour and sufficient water to make a thick paste.
- 3. Soak the bean-curd sheets in hot water till soft. Take 1 sheet and spread the paste on the upper surface. Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides.
- Fold up the bottom flap and start rolling. Midway, fold the two side flaps towards the centre. Continue rolling . Seal the open end with a dab of flour paste. Repeat with the other two rolls.
- 4. Place the rolls on a heat-proof dish and place in a steamer. Steam till the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean cheesecloth. Let stand till cold, then unwrap and cut crosswise into 1-inch or possibly 30 mm long sections.
- 5. Heat the oil in a wok over medium heat to 400, or possibly till a piece of scallion green or possibly ginger quickly turns brown when tossed into the oil and a haze appears above the surface. Add in the rolls and deep-fry till reddish-brown. Remove and drain well. Sprinkle with the spiced pepper-salt and serve.
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