Porphyra Pork Roll Food: Two Taiwan Province hand-grabbed cakes, a canned lunch meat, Porphyra Pork Floss, a raw egg, a small amount of black sesame powder and a small amount of vegetable oil. Flow 1: First, the canned lunch meat is poured out and sliced. There is no canned lunch meat, so sausage can be used instead, which tastes the same. Process 2: Pour a small amount of vegetable oil into the pot and bring to a boil. Fry the canned lunch meat in the pot, roll it every three or five times, fry until both sides are golden and close to the coke, and cut into small strips. Process 3: The hand-held cakes in Taiwan Province Province are thawed in advance. When they are taken out of the freezer, the plastic film needs to be torn off, otherwise it will not be easy to tear off after thawing. Cut them slightly and put them on the canned lunch meat, leaving a gap in the meat floss. Process 4: Sprinkle the seaweed pine again. Just sprinkle the seaweed pine all over the gap, and then roll it up gradually. Don't be too tight, otherwise it will be cooked easily.
Step 5: Cut the rolled Taiwan Province hand-grabbed cake into small portions the size of steamed bread with a knife, and the width is about 3cm. Process 6: spread tin foil on the baking tray, put it into the Taiwan Province hand-grabbed cake roll, brush the surface with egg white powder and sprinkle a small amount of black sesame powder for decoration. Process 7: heat in an electric oven 180℃ for 5min, and then put it in an electric oven for about 15min. Because the temperature of each oven is different, the ambient temperature and time are also different. These can be adjusted according to your own electric oven (if you can look at it in a few minutes at last, the surface will be golden yellow). Process 8: When the time is up, bake the seaweed meat sponge roll until the surface is golden and crisp. Take a bite, the surface is crisp and the inside is full of stuffing. It is beyond addiction, and the method is particularly simple. If you like it, why not try it?