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Hot meat rolls


Ingredients for making hot meat rolls.

  1. Minced pork fresh premium 1 kg
  2. Green onion 1 bunch
  3. Carrot 1 piece
  4. Mushrooms, pickled cherries 5 pieces
  5. Ginger paste 2 tablespoons
  6. Chicken egg 2 pieces
  7. Corn starch 2 tablespoons
  8. Nori (dried seaweed) 2 packs
  9. Vegetable or olive oil 3-4 tablespoons
  10. Soy sauce 1-2 teaspoons
  11. Chilli sauce to taste
  12. Salt to taste
  13. Ground black pepper to taste
  14. Distilled pure water 2 tablespoons
  • Main Ingredients: Pork, Carrot, Eggs, Mushrooms
  • Serving 10 Servings
  • World Cuisine

Inventory:

Knife, Deep bowl, Cutting board, Canned key, Tablespoon, Teaspoon, Scissors, Plate, Stove, Frying pan, Wooden kitchen spatula - 2 pieces

Cooking hot rolls with meat:

Step 1: prepare the filling.

Peel the carrots and rinse them under running water along with green onions. Then grate the carrots on a medium grater, and put the onions on a cutting board, and chop them into small pieces with an approximate length of up to 5 millimeters. Put prepared ingredients in a deep bowl. Open the jar of pickled mushrooms with the preservation key, take the amount you need, lay the mushrooms on a cutting board and cut into small cubes with an approximate diameter of up to 5 millimeters, but the finer the slicing, the better. Put the slices in a bowl for carrots and onions. Enter the right amount of minced pork, ginger paste, unshelled chicken eggs and corn starch there. Add salt, ground black pepper to taste and mix the ingredients to a uniform consistency with a tablespoon. As a result, you should get a magnificent, fragrant filling with a pronounced smell of ginger. Allow the mass to infuse and soak in spices and ginger paste for 20 minutes.

Step 2: form the rolls.

Now the most important and rather difficult step is the formation of rolls. Some use makisu - a mat for rolls for this process, others use foil or plastic wrap. But to prepare this type of rolls, you don’t need any tools, so just open the package with nori using scissors and put 1 sheet of seaweed on a cutting board that was previously laid on the kitchen table. At the four ends of the nori sheet, lay put 1 teaspoon of the filling and 1 teaspoon in the middle of the sheet. Then moisten your hands in water and distribute the minced meat along the entire perimeter of the nori, leaving a little free space at one end of the algae, so that after, you can glue the nori. The thickness of the filling layer should not exceed 5 millimeters. Now gently roll the nori with the filling into the roll. Start forming rolls from the edge on which the minced meat lies and end with the side where you left a little empty space. It is very easy to twist the meat rolls since the filling does not contain loose ingredients in the form of boiled rice, by its consistency it is quite viscous and easily sticks to the nori sheet. Form the rolls tightly so that they do not leave voids or excess air. After you have formed the roll, moisten the clean edge of the nori with a small amount of soy sauce and stick it to the base of the roll. Form the remaining rolls in the same way, place them on a plate and proceed to the next step.

Step 3: fry the rolls.

Turn the stove on to a medium level and place a pan with the right amount of vegetable or olive oil on it. When the fat warms up, gently lower the rolls to the bottom of the pan and fry them on all sides until brown. During frying, be very careful nori seaweed is very thin, turn the rolls from side to side, slightly prying them with a wooden kitchen spatula. When the nori will take the desired color, screw the stove to the smallest level, add to the pan 2 tablespoons clean distilled water and cover the container with a lid. Pair the rolls over 5 minutes and then turn off the stove. Leave your dish in a pan on 5 to 7 minutes then lay the rolls on a large flat dish using 2 kitchen shovels, cut with a knife into portions up to 3 centimeters thick and serve with a fragrant and delicious chili sauce. Enjoy it!

Step 4: serve hot rolls with meat.

Hot rolls immediately after cooking are laid on a plate, cut into small portions and served with the sauce. This recipe uses chili sauce, but you can relish this yummy with any other sauces you like, such as tomato, wine or plum sauce. Mostly hot, hot sake is served under hot rolls, but rice or white dry wine is also perfect. Cook with pleasure! Enjoy your meal!

Recipe Tips:

- - Normal clean water can be used to lubricate the free edge of the nori.

- - Instead of green onions, you can use ordinary onions or Crimean sweet onions.

- - You can add dill or parsley to the filling.

- - Instead of pickled mushrooms, you can use fresh or dried and pre-soaked mushrooms.

- - The filling can be supplemented with several aromatic spices, for example, ground white pepper, allspice, dried basil, chopped bay leaf.