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Mixed Meats and/or Seafoods
1/2 cup meat, beef, chicken, duck, ham, or another
3 Tablespoons cooked bamboo shoots
3 Tablespoons reconstituted dried mushrooms
2 eggs, beaten
2 teaspoons minced onions
1 teaspoon minced fresh ginger
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground Sichuan peppercorns
1 Tablespoon minced fresh coriander
10 freshly made milk fan rolls
1 teaspoon cornstarch mixed with a half teaspoon cold water
1/2 teaspoon sesame oil (optional)
1 cup vegetable oil
1. Cut meat, bamboo shoots, and mushrooms into two-inch slivers, and mix these with the beaten eggs.
2. Add the minced onions and minced fresh ginger, and salt, pepper, peppercorns, and the coriander.
3. Brush the milk fan rolls with the cornstarch mixture making sure the cornstarch mixture is on one end and no meat mixture is on this end. Then spread one-tenth of the meat mixture evenly but not on the end with only cornstarch mixture and roll them up sealing them with the cornstarch mixture.
4. Heat the oil in a wok or a deep pot, and fry half the stuffed rolls until golden yellow, then drain on paper towels. Fry the other half and do likewise. After they are well-drained, serve.