300 grams (0.66 lb) ground
350 grams (0.77 lb) bread crumbs
1 gram (1/4 tsp) MSG
2 grams (1/3 tsp) salt
10 grams (2 tsp) cooking oil
5 garms (1/6 oz) finely cut scallions
5 grams (1/6 oz)chooped ginger
10 grams (1 1/2 tbsp) dry cornstarch
300 grams (3/5 cup) cooking oil
1. Add to the ground beef the salt, MSG, cooking wine, scallions, ginger and 5 g (1 tbsp) of the dry cornstarch,and mix well until it becomes sticky.
2. Whip the eggs in a bowl.
3. Divide the ground beef into 3 portions and shape into long rolls 5 cm (2 inches) in diameter and 15 cm (6 inches) in length. Steam over strong fire for 10 minutes. When the rolls cool off, cover them with the whipped egg and bread crumbs.
4. Heat the oil in a wok to 110-135ºC (230-275ºF) and deep-fry the beef rolls until they are golden color. Drain off the oil.
5. Cut in a slanting way to divide the rolls into sections 3 cm (1.2 inches) long each. Put on a plate and serve.
Features: Golden in color.
Taste: Crispy outside and tender inside, the rolls are really delicious.