material

500g pork, 50g leek or onion, 4 eggs, 20g ginger and garlic, 1 spoon sesame oil, 1 spoon soy sauce, chicken essence and salt.

working methods

1. Wash the meat and chop it into minced meat, or stir it into minced meat with a cooking machine for later use;

2, onion or leek, chopped into powder, put into the meat stuffing, add sesame oil, soy sauce, salt, chicken essence, and mix well for use; (leeks and shallots can be kept if you don't like them)

3. Break 4 eggs in a bowl, heat the pot and rub it with a piece of ginger. Pour the egg liquid into the pot with the smallest fire, and open it completely, so that the eggs can be evenly spread into an egg roll at the bottom of the pot. After molding, pour it out and put it on the chopping board to cool for later use. (2) You can make egg skin and wipe the bottom of the pot with ginger to prevent it from sticking to the pot. If your pan is not non-sticky, please clean it, rub it with ginger several times and add a little oil. )

4. Smooth the omelet, put a spoonful of mixed meat on the omelet, spread a layer of protective film, and roll it into a thickness of about 1-2 cm with a Korean noodle stick.

5. Roll up the egg roll from both ends to the middle and meet in the middle.

6. Wrap the rolled egg roll with a high-temperature protective film, put it in a pot and put it in a steamer. After the fire is steamed to SAIC, steam on low fire 15 minutes and turn off the fire;

7. Take the steamed egg roll out of the pot, let it cool, cut it into small pieces with a width of 2cm, and put it on the plate.

Tip: Fat meat with seven or three points tastes better. When the meat is mixed with seasoning, it should be whipped in one direction. If the meat is dry, you can add a little water to blend it. When you roll an egg roll, you don't need to roll it too tightly if you roll it a little hard. Roll it in the middle and press it gently.