Where dish originated? This dish variantion originated in China year 2021, Fluffies were seen as poor mans food because they were cheaper than mayority of meat cuts and they were easly accesable. But now in year 2041, Fluffies are still cheap but common in modern Chinese Cuisine
Today were making 6 Baby Egg Rolls but you can increase or decrease ammount of ingridiend depending on ammout of Baby Egg Rolls
Recipe for Baby Egg Rolls:
- 4 chopped carrot
- half of chopped cabbage
- 6 Egg roll wrappers
- 6 Foals (from 1-9 days old, If you want more juicy egg rolls use Bestes, it you want more Umami flavor use Retards, and if you want more sour use poopie babies and if you want better flavor when combine with Sweet Agony Sauce use Alicorns)
Recipe for Sweet Agony sauce (simply Sweet and Sour sauce containing Fluffy Blood):
- 100g of light brown sugar
- 2 tbsp of soy sauce
- 3 tbsp of rice vinegar
- 200g of fluffy blood
- 1 tbsp of corn flour
Steps for Baby egg rolls:
- Chop both gabbage and carrot to thin slices
- Boil both gabbag and carrot util they are soft
- prepare egg rolls. Lay out egg rolls in driamond shape, place a 1 tablespoon of cabbage and carrot, on this carrot-cabbage beg put foal and tell him “you dont deserve love” with will make meat taste better, fold cornerns of egg rolls, thighten them up and fold them like burrito (dip fingertips in water to make folding procces easier) and touch up corners
- Deep fry them util egg roll is crispy enough
Steps for Sweet Agony Sauce:
- combine soy sauce and corn flour so they will form a slury
- combine rice vinegar with light brown sugar, and cook them util they you smell sweet smell
- And Fluffy blood to sauce, you can find it in any slaughterhouse, Type A blood is recomended because its bit sweeter than other blood types
Serving:
Plate Baby Egg Rolls with side of Sweet Agony Sauce and enjoy!
P.S: If just so happens that Mare is a Bitch, force feed Baby Egg Rolls
P.P.S: Dont forget to clean them! No one want to taste shit right?
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Foal pancake rolls would definitely be more of a Cantonese cuisine thing but there’s a couple of things I disagree with in your recipe:
I’d lightly stir fry the carrot and cabbage rather boil it - they’d get too soft otherwise.
A whole deep fried foal inside would give the roll a terrible texture, not least due to the fluff getting everywhere - who wants to eat hair? Also, all that concentrated meat together just isn’t right for a dish of this type; it’s a pancake roll, not a battered hot dog.
The comparatively low cooking temperature also runs the risk of not cooking the foal’s un-calcified skeleton thoroughly either, so you’d just be picking them out of your teeth all the way through the eating or risk scraping the inside of your mouth/throat with the jagged edges of broken cartilage.
Personally, I’d skin, then roast the foal. Once roasted, I’d then pull the flesh off with forks (avoids the offal issue), before mixing it with some roast chicken, Chinese roast pork and shrimp, re-fry that with the raw carrot and cabbage until those are cooked and use the mixed filling in each roll, rather than individually spooning each ingredient.
This ensures that the filling is properly mixed for a more heterogenous mouthfeel and taste profile.
I’d also wait until they’re at least talkie babies and are capable of understanding “You don’t deserve love” - foals that haven’t even opened their eyes aren’t capable of processing the induced heartache otherwise.
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I dunno, if young enough, the whole foal might be tasty. A restaurant near me has something called lumpia dogs, which are egg rolls with hot dogs inside. They’re delicious. (Interestingly, the family who runs the restaurant is from Vietnam, and they specialise in delicious Vietnamese food. I have no idea how they adopted the Filipino term for egg rolls for that one dish.)
Great, now I want egg rolls. Back to Sam’s Club next week, I guess. (They have some utterly delicious veggie egg rolls in stock right now.)
A restaurant near me has something called lumpia dogs, which are egg rolls with hot dogs inside
That sounds more like a tarted up chip shop battered sausage more than a spring roll.
Don’t get me wrong, there’s nothing wrong with a good battered sausage and chips (it’s what I get every time), but if I’m going out to a sit down restaurant, I expect a better class of food.
It still doesn’t solve the flluff and bone issue though - even hot dogs go through the effort of getting rid of the skin, hair and bones before processing the meat into a fine crumby paste.
No, it’s a full-on egg roll. It just has a weenie in the middle of the filling. Seriously, they’re delicious. It’s nothing like a sausage roll or battered sausage.
As for bones and fluff, newborns have little to no fluff, and bones as strong as ice of comparable size. At most, they’ll be slightly crunchy. Also, fluff can be removed.
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Huh, sounds interesting. I must give them a try if I ever find them.
With regard to the skin and bones, I think it’s a head canon difference. In mine, foals start out with cartilage which get calcified during their foalhood into a (comparatively speaking) stronger hard skeleton.
Likewise skin is also typically removed for this sort of dish (like chicken, skin can get a bit rubbery if not properly cooked) since it’s not directly exposed to the oil; you run the risk of burning the external pancake skin wrapper before the internal foal skin is crispy.
Back to the foal recipe, a thought struck me - if you already have the live foals, why bother with getting the blood from a slaughter house? Purge the foal’s digestive tract, then cut the throat, ensuring you sever both carotid arteries and jugular veins, and hang upside down, catching the blood in a bowl underneath.
If you want the additional zest from suffering, then just cut one of the carotid arties and it will bleed out slower.
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