Ingredients?

250g pork belly

125g water chestnuts

8-10 eggs

Appropriate amount of cooking wine< /p>

An appropriate amount of salt

An appropriate amount of chicken essence

An appropriate amount of MSG

An appropriate amount of oil

How to make steamed egg rolls?

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Chop the water chestnuts and pork belly into pieces, add cooking wine, salt, chicken essence, monosodium glutamate and oil and stir evenly

Stir the eggs thoroughly and beat them

Brush the pot with oil (the (The oil cannot flow), heat until the pot smokes. Hold the pot with your right hand and pour the egg liquid into the pot with your left hand. Turn the pot while reaching the egg liquid with your right hand to make the egg skin complete and even.

Return the pot to the stove and cook over high heat for 5 to 10 seconds

Use a spatula to stack the egg skins from the edge and remove from the pan

Put the egg skins out of the pan Fry the other egg skins on one side

Open the egg skin and cut it in half from the middle

Place the meat filling on the egg skin as shown, leaving both ends empty, and cut the two ends Fold the egg skin onto the meat filling

Roll up the egg skin, pushing it every time you roll it to make the egg roll tighter

Push in this direction with your hands, and then roll it Get up

Be gentle when cutting the rolled egg roll. You can also steam the whole egg roll and then cut it off

After the water boils, set the fire to high for eight to ten minutes

The steamed egg rolls can be topped with your favorite sauce, sweet and sour, spicy, etc.

Tips

1. When frying egg skin, the pot should be hot enough to facilitate the solidification of the egg liquid.

2. If you want to add sauce, don't use too much salt when preparing the filling, just a little salty.