How To make Spicy Meat Roll
Elayne Caldwell -KVNH17B 2 Eggs
beaten
3/4 cup Bread crumbs :
softened with
Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 2 of 3 1/2 c Tomato juice 2 tb Parsley; snipped 1/4 ts Oregano 1/4 ts -Salt 1/4 ts -Pepper 1 Garlic clove; minced 2 lb Ground beef (lean) 8 Ham slices (thin) 6 oz Mozzarella, shredded 3 Mozzarella, sliced; halved Combine eggs, crumbs, juice, parsley, oregano, salt, papper and garlic. Add beef and mix well. On wax paper, pat meat mixture into a 12x10 inche rectangle. Arrange ham atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from the short end, carefully roll up the meat, using paper to lift. Seal edges and ends well. Place roll, seam side down in a 9x13 inch baking pan. Bake at 350 degree F. oven for 1 1/4 hours. Place Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 3 of 3 cheese slices on top of roll. Return to oven until cheese melts -- about 5 minutes. Let stand 15 minutes. Slice and serve.
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Spicy Beef & Cheese Gyoza - Marion's Kitchen
How to make pan fried dumplings with a cheesy crust and beefy filling. These beef and cheese gyoza with a spicy dumpling gyoza dipping sauce will satisify every time.
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5 spices meat rolls - Ngor Hiang -五香肉卷
HOW TO MAKE SPICY SRI LANKAN BEEF ROLL | மாட்டிறைச்சி ரோல் | හරක් මස් රෝල් | EASY RECIPES | HD LK
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五香卤肉卷 Penang Lobak / Five-Spice Meat Roll
春嫂Angela说要做出道地口味的Penang Lobak,需要用带点肥的夹心肉,再把它切成小条状,然后加入槟城特产五香粉,腌制半小时,文火炸至金黄色, 槟城著名小吃就做成啦。至于其余lobak做法的小细节,就看视频跟春嫂学吧!
分量:5-6人份 / 12-13条春卷
准备时间:30分钟+30分钟腌制时间
煮时:30分钟
材料A:
600克 夹心肉(带少肥, 切条状)
1粒 鸡蛋
2汤匙 五香粉
2汤匙 胡椒粉
2汤匙 粟粉
1汤匙 糖
1.5茶匙 盐
材料B:
2瓣 蒜头 (去衣)
2粒 大葱头 (去衣切小块)
100克 沙葛 (去皮切小块)
材料C:
2片 腐皮(剪4x7吋左右)
1粒 鸡蛋液
适量 油(炸春卷油)
准备功夫:
1.把材料B放入搅拌机打碎,待用
做法:
1. 准备一个大盆,加入材料A和B,搅拌均匀, 收入冰箱腌制30分钟
2. 腐皮铺平,抹上蛋液,加入适量的馅料,裹成长柱型,卷起来,在封口处抹上蛋液,压紧封口
3. 锅微热时,加入半锅油,把春卷放入油锅(不须待油煮滚),用文火炸至金黄色
4. 沥油出锅,趁热享用
Lobak a.k.a. Five-Spice Meat Roll is often served by the Nyonyas during festivals, and by hawkers in Penang as an appetizer or snack. Now you can watch how it is done by Angela from Choon Prawn mee and do it yourself at home!
Portion: 5 - 6 pax / 12-13 pieces of spring rolls
Prep Time: 30 minutes + 30 minutes to marinate
Cook Time: 30 minutes
Ingredient A:
600 g pork shoulder (with fat, cut into small stick shape)
1 pc egg
2 tbsp five-spice powder
2 tbsp pepper
2 tbsp cornflour
1 tbsp sugar
1.5 tsp salt
Ingredient B:
2 cloves garlic (skin off)
2 pc onion (skin off and diced)
100 g jicama (skin off and diced)
Ingredient C:
2 pc beancurd sheet (wipe clean, cut into 4x7” pieces)
Adequate cooking oil (to fry spring rolls)
Preparations:
1. Add ingredient B into a blender to mash, then set aside
Steps:
1. Prepare a large bowl, add ingredient A and B, mix evenly, store in the fridge and marinate for 30 minutes
2. Lay the beancurd sheet on a flat surface, add a suitable amount of fillings, roll it into the shape like cylinders, smear some egg onto the edges and seal the roll tightly
3. Place the roll into a wok (oil best filled until half of the wok), fry the rolls with low heat for 10 minutes or until they turn golden brown
4. Drain the oil and the Penang Lobak is done! Enjoy while it’s hot!
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Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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Ngoh Hiang Pork Rolls / 五香肉卷: Five Spice Pork Rolls | Chinese New Year (CNY) Dish
Ngoh Hiang is one of my favourite dishes. As it requires some preparation time and when making this, the family comes together and has fun making them. We usually make them during Chinese New Year in Singapore and Malaysia, because 五香 represents 五福临门 or 5 blessings enter the house. It's very popular around Singapore and Malaysia and it's not very easy to make (especially the wrapping part). Click on Closed Captions (CC) for subtitles!
For a good Ngoh Hiang, you will need:
500g minced pork (20% fat)
3 bunches Spring Onions
50g carrot
12 water chestnuts
1 yellow onion
Season the pork with 1 tbsp cornflour
1 egg
1 tsp five spice powder
1 tsp salt
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp white pepper
Mix up the ingredients together and roll the Ngoh Hiang in the bean curd skin.
This step is pretty hard as the bean curd skin breaks up very easily.
Once done, steam the rolls for at least 20 minutes and let it cool down before cutting.
Once cut, coat them in sweet potato or tapioca flour and fry them at high temperature for 3 minutes or so.
Serve with your favourite fresh vegetables and dipping sauce.