Egg roll with Scallion(cong xiang ji dan juan )

Egg roll with Scallion

Introduction:

"Omelette is a very famous dish in Jiujiang. It can be found in every banquet, probably because it is simple and elegant."

Production steps:

Step 1: wash the scallion, cut off the scallion white, cut the green leaves into scallions. Beat the eggs in a bowl, then add the starch (1 tbsp, 15ml) and beat well.

Step 2: wash the pork hind leg, drain the water, chop it into fine meat stuffing, add the remaining water starch (1 tbsp, 15ml), sugar, salt and chopped chive flowers, and stir well.

Step 3: put proper amount of oil into the pan, heat it to 50% heat over low heat, pour in proper amount of egg liquid, and let the egg liquid evenly cover the bottom of the pan. After the surface layer of egg liquid solidifies, gently peel off the egg skin at the edge of the pan with a wooden spatula, and then pour the whole egg skin into the large plate. Spread the remaining egg liquid into egg skin in turn.

Step 4: take a piece of egg skin, spread an appropriate amount of pork stuffing on the egg skin, make the meat evenly covered with the egg skin, then gently lift one side of the egg skin to roll inward, and roll the whole egg skin covered with meat into a roll.

Step 5: Boil the water in the steamer over high heat, transfer the roll into the steamer and steam for 8 minutes. Take out the omelet, cool it a little, and then cut it into 2cm thick sections

Materials required:

Eggs: 3

Pork hind leg: 300g

Scallion: 200g

Starch: 30ml

Salt: right amount

White granulated sugar: 5g

Oil: 15ml

Note: 1. The chopped scallion can be used for frying. When making omelet, it's better to choose pork hind leg meat, which is tender and delicious. Pig forelegs have more fascia, which is suitable for making dumplings.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Cong Xiang Ji Dan Juan