Recipe - Deep-Fried Beef Or Mutton Rolls Northeast-Northwest Style

1 pound Lean boneless beef or mutton
4 teaspoon Salt
One fourth teaspoon Ground sichuan peppercorns
One half teaspoon Scallions; chopped
2 teaspoon Cornstarch (cornflour)
3 teaspoon Flour
3 Dried beancurd sheets
2 cup Vegetable oil for
deepfrying
One fourth teaspoon Spiced peppersalt
One fourth teaspoon Msg

1. For the filling, mince the meat and mix with the salt, ground
peppercorns, scallions, ginger, One fourth tsp of the cornstrach, the MSG, and
enough water to bind the ingredients together. Set aside.

2. Mix the other One fourth tsp of cornstarch with the flour and enough water to
make a thick paste.

3. Soak the beancurd sheets in warm water until soft. Take 1 sheet and
spread the paste on the upper surface. Spread 1/3 of the meat filling
lengthwise down the centre, leaving room at the bottom and on both sides.
Fold up the bottom flap and start rolling. Midway, fold the two side flaps
towards the centre. Continue rolling . Seal the open end with a dab of
flour paste. Repeat with the other two rolls.

4. Place the rolls on a heatproof dish and place in a steamer. Steam until
the meat is cooked. Remove the rolls. Wrap each tightly in a piece of clean
cheesecloth. Let stand until cool, then unwrap and cut crosswise into
1inch or 30 mm long sections.

5. Heat the oil in a wok over medium heat to 400, or until a piece of
scallion green or ginger quickly turns brown when tossed into the oil and a
haze appears above the surface. Add the rolls and deepfry until
reddishbrown. Remove and drain well. Sprinkle with the spiced peppersalt
and serve.

busted by sooz
Posted to recipeludigest Volume 01 Number 228 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997