egg roll(dan pi rou juan )

egg roll

Introduction:

"Usually, the meat stuffing left over from wonton is usually made into an egg skin meat roll, which can be eaten alone. With vegetables stewed in soup, it's better. It's rich in protein and vitamins."

Production steps:

Step 1: wash pork, chop stuffing, add a little onion, ginger, soy sauce, pepper noodles, salt, stir well. Knock the eggs into a bowl and scratch them.

Step 2: heat up the pan, turn down the heat, take a little oil with kitchen paper, evenly smear the pan once, and pour in the egg liquid, about one egg and one skin. Turn the pan quickly and evenly to make the egg liquid evenly spread into a skin. Always observe the quality of the egg skin. When the edge can be rolled up, you can uncover the whole egg skin.

Step 3: spread the meat on the omelet with a spoon.

Step 4: roll it up slowly and let it fall into the omelet completely.

Step 5: roll the egg cake into the plate, boil the water in the pan, and steam for about 15 minutes.

Step 6: after steaming, take out the oblique knife and cut it.

Step 7: eat both hot and cold.

Materials required:

Pork stuffing: 250g

Eggs: 4

Scallion: right amount

Ginger: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Soy sauce: right amount

Note: stir the meat in one direction until the meat is tough. A little water starch can also be added to the egg liquid to make the egg skin tough and not easy to break.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dan Pi Rou Juan