Fresh pork stuffing

A little onion

Jiang Mo, a little.

Cooking wine 1 spoon

Soy sauce 1 spoon

Egg white 1 spoon

Corn starch 1 spoon

Water or stock 30 ml

A little salt

A little sugar

A little pepper

3-4 eggs

Corn starch 1 spoon

3 tablespoons of water

Cucumber 1 strip

Counting Lycium barbarum

-Steps-

1. Pork omelet is actually not difficult to make. It can be used as a cold dish or a hot dish. If steamed, cut it into small pieces, put it in a container, add broth and steam it, so that the egg roll will fully absorb the soup and feel more like a can. With a little thought and a border or decoration, it will become a gorgeous banquet dish!

2. 1. Add Jiang Mo, salt, sugar, pepper, cooking wine, soy sauce, egg white, starch and water to the meat stuffing, and finally add chopped green onion and marinate. 2. Beat the eggs, add salt, starch and water and mix well. 3. Spread the egg liquid into several layers of thin egg skin in the pan. 4. Put the meat stuffing on one end of the egg skin and roll it up. 5. Steam in a cage for 25 minutes and let it cool.

3.7. Wash the cucumber and cut it into appropriate lengths. 8-9. Cut it into slender pieces along the length direction with a scraper. Roll up from one end and form a circle. Remove the plastic wrap from the cooled pork omelet and cut it into 2.5 ~ 3cm long pieces. Put it on the plate. 14. Pour evenly on the surface of pork omelet.

4.

-Hint-

Tip: 1. When steaming pork omelet, be sure to wrap it with plastic wrap or tin foil. Be careful! Let there be a little pressure inside, so that the meat in the middle of the steamed egg roll will not be too loose, and it is easy to keep a cylindrical shape. 2. If the ends of the plastic wrap are not easy to knot, you can use tin foil, which is easier to operate, and then remove it after cooling. This dish can be cooked one day in advance, poured with fruit juice and refrigerated in the refrigerator, which is an excellent cold dish for family banquets when needed!