Spicy beef rolls with hot sauce

Ingredients for 4 servings:

• 3 slices of toast
• 2 eggs, size M
• 1 pinch(s) chicken stock powder
• 1 tsp lemon juice
• 1 pinch(s) black pepper, from the mill
• 400 g lean beef, coarsely chopped
• 2 tsp five-spice powder
• 6 g salt or chicken stock powder
• 2 small chili peppers, fresh, green or frozen
• 2 tsp chili oil
• 4 tbsp celery leaves, fresh or frozen
• 1 m.-sized onion(s)
• 3 tbsp sunflower oil
• 4 medium-sized garlic cloves
• 60 g candied orange peel, diced
• 1 Pepper, red, long, mild
• 2 tsp mace powder, alternatively 1 tsp nutmeg, freshly grated
• 1 ½ tbsp tapioca flour
• 8 tbsp sauce (spring roll sauce)
• 4 tbsp tomato juice
• 2 tbsp oyster sauce (Saus Tiram)
• 1 tbsp lemon juice
• n. B. Sunflower oil for frying
• e.g. broccoli florets
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Crispy on the outside and juicy on the inside, recipe from Szechuan, China

Toast the bread until light brown and cut into cubes approximately 6 x 6 mm in size. Crack the eggs into a bowl, whisk them with the chicken stock, lemon juice, and pepper, and mix with the bread cubes. Soak for about 15 minutes, then knead vigorously by hand. Place the beef in a sufficiently large bowl. Wash the chilies and slice them crosswise into thin rings. Leave the seeds in place and discard the stalks. Add all ingredients, from the five-spice powder to the celery leaves. Trim both ends of the onion, halve it lengthwise, peel both halves, and cut into small pieces. Fry these in a pan with the sunflower oil until translucent and add to the beef. Crush the garlic cloves. Chop the candied orange peel into 2 mm cubes, if desired. Also add to the beef. Wash the peppers, remove the stalks, halve it lengthwise, open it up, remove the seeds, and cut the halves crosswise into thin strips. Add the last two ingredients and mix everything thoroughly. Season with pepper, salt, or chicken stock. Let the mixture simmer for about 30 minutes. In the meantime, combine all the ingredients for the hot sauce. Add a few drops of Tabasco, if desired. Cut the meat into thumb-thick rolls. Fry the rolls in batches in a pan with plenty of sunflower oil until golden brown on both sides. Drain on kitchen paper. Garnish and serve warm as a side dish. Note: This recipe yielded 20 thumb-sized rolls, which I served as an appetizer. These rolls are delicious hot or warm and are a hit at any party.