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-> [Appetizers, Asian, Chinese, Ethnic, Fried, Pork] -> [Fried fragrant bells Recipe] |
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Fried fragrant bells
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| Artist: |
_ |
| Categories: |
Appetizers, Asian, Chinese, Ethnic, Fried, Pork |
| Yield: |
40 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground pork | | 2
| | Finely chopped green onions | | 1
| slice | Minced ginger | | 3
| tbsp | Chicken broth | | 1
| tbsp | Dark soy sauce | | 1
| tbsp | Dry Sherry | | 1
| | Egg | | 2
| tbsp | Cornstarch | | 3
| tbsp | Water | | 4
| | Dried bean curd sheet | | | Additional cornstarch | | 1/4
| cup | Salt | | 2
| tbsp | Szechwan peppercorns | | 2
| | To 4 cups vegetable oil |
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Procedures:
| 1 | Combine pork, onion, ginger, broth, soy sauce, sherry, egg and 1 tablespoon cornstarch in bowl and mix well. | | 2 | Combine remaining 1 tablespoon cornstarch with water in small bowl. | | 3 | Moisten 1 bean curd sheet under running water. | | 4 | Place on work surface and spread with ?of meat mixture. | | 5 | Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. | | 6 | Repeat to make three more rolls. | | 7 | Cut each into slices 1 ?inches thick; dip each end in additional cornstarch to seal filling. | | 8 | (can be done 3 to 4 hours ahead to this point and refrigerated). | | 9 | For salt: combine salt and peppercorns in small skillet and cook until browned. | | 10 | Crush in mortar with pestle. | | 11 | Heat oil in wok or deep fryer to 375 deg. | | 12 | Add slices a few at a time and fry until crisp. | | 13 | Drain on paper towels. | | 14 | Serve hot with peppercorn salt, if desired |
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