Golden pork omelet(huang jin zhu rou dan juan )

Golden pork omelet

Introduction:

"The golden pork omelet is delicious, full-bodied and delicious, but we have to pay a price for eating delicious food, because it's very difficult to cook. It takes us a lot of time and energy just to spread the egg skin, and we also scald our hands. What's more, laying meat on the skin of an egg, rolling an egg roll, wrapping tin foil and other steps need to be done carefully and skillfully. In particular, cutting a piece of pork and egg roll at the end also requires great skill! "

Production steps:

Step 1: add marinade to minced pork, mix well, beat in one direction until gelatinous; beat eggs into a bowl, add 1 / 5 tbsp salt and 1 tbsp cornstarch, beat well to form egg liquid.

Step 2: heat up the dry pan, pour in 1 tbsp oil, wipe the bottom of the pan with kitchen paper, drain the remaining oil, pour in half of the egg liquid, spread it in the pan, and make a round egg skin.

Step 3: gently shovel the egg skin and spread it in the dish; repeat step 3 to spread the remaining egg liquid into the egg skin and spread it in the dish.

Step 4: scoop the right amount of minced pork into the middle of the two egg skins, flatten it with a spoon, and then press it tightly.

Step 5: roll from one end of the eggshell to the middle, roll to the end of the eggshell, and then press it tightly to make a cylindrical pork omelet, and then wrap it tightly with tin foil.

Step 6: Boil the water in the pot, put in the tin foil wrapped pork omelet, cover it, steam over high heat for 25 minutes.

Step 7: take out the pork omelet and let it cool. After removing the tin foil, cut it into pieces obliquely with a knife and put it into a dish.

Materials required:

Eggs: 5

Minced pork: right amount

Salt: 1 / 5 tbsp

Egg white: right amount

Oil: 2 tbsp

Raw meal: 1 tbsp

Note: 1. Skills of spreading egg skin: first, heat the dry pan with high heat, change it to low heat, and then pour in a little oil; second, absorb the remaining oil with kitchen paper, and smear the bottom of the pan; third, pour in half of the egg liquid, quickly cover the pan, and spread it into egg skin; fourth, after the egg liquid solidifies, gently shovel up the egg skin, and then spread it in the dish. 2. The main points of spreading the egg skin: first, oil the shovel, otherwise it will stick and easily break the egg skin; second, use your hands lightly when shoveling the egg skin, if there is a crack in the egg skin, the meat will leak out; third, spread the egg skin over a low fire, which will dry and break the egg skin. 3. Porphyra, which is used for sushi, is put on the meat filling and rolled together with the egg skin to form an egg roll. Porphyra can absorb the excess oil from the meat filling and make the steamed pork omelet taste better. 4. Tin foil is an essential tool for this dish. It is used to bind the omelet, which can not only make the shape better, but also lock the gravy and taste more delicious.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Huang Jin Zhu Rou Dan Juan