Fried Fragrant Bells Recipe
Yield: 40 ServingsRecipe by luhu.jp
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,
Directions:
Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1
tablespoon cornstarch in bowl and mix well. Combine remaining 1
tablespoon cornstarch with water in small bowl.
Moisten 1 bean curd sheet under running water. Place on work surface
and spread with 1/4 of meat mixture. Roll as for jelly roll; brush
long edge with dissolved cornstarch to seal. Repeat to make three
more rolls. Cut each into slices 1 1/2 inches thick; dip each end in
additional cornstarch to seal filling. (Can be done 3 to 4 hours
ahead to this point and refrigerated.)
For salt: Combine salt and peppercorns in small skillet and cook until
browned. Crush in mortar with pestle.
Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time
and fry until crisp. Drain on paper towels. Serve hot with peppercorn
salt, if desired.
Source from luhu.jp
tablespoon cornstarch in bowl and mix well. Combine remaining 1
tablespoon cornstarch with water in small bowl.
Moisten 1 bean curd sheet under running water. Place on work surface
and spread with 1/4 of meat mixture. Roll as for jelly roll; brush
long edge with dissolved cornstarch to seal. Repeat to make three
more rolls. Cut each into slices 1 1/2 inches thick; dip each end in
additional cornstarch to seal filling. (Can be done 3 to 4 hours
ahead to this point and refrigerated.)
For salt: Combine salt and peppercorns in small skillet and cook until
browned. Crush in mortar with pestle.
Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time
and fry until crisp. Drain on paper towels. Serve hot with peppercorn
salt, if desired.
Source from luhu.jp