Accessories: egg white 100g, egg 150g, starch (broad bean) 100g.
Seasoning: 5g of ginger, 2g of monosodium glutamate,15g of lard, 5g of salt and 5g of chives.
1. Chop the lean pork, put it in a bowl and soak it in water for half an hour.
2. After the minced meat is precipitated, drain the water, add salt, starch, egg white, chopped green onion and Jiang Mo, add water while stirring, and stir into a thick meat paste.
3. Slaughter grass carp, cut clean meat into pieces, add refined salt and starch, and stir until the taste is sticky.
4. Beat the eggs into a bowl, stir them evenly and spread them into 3 egg skins.
5. Mix the minced fish with minced meat, spread it on the egg skin and roll it into a round roll.
6. Roll the minced fish into a cage, steam it in a boiling water pot for half an hour, take it out and let it cool.
7. Cool and cut into 3 mm thick egg rolls.
8. Take a bowl and wipe it evenly with lard.
9. Connect the omelet slices together, spiral them into a bowl, steam them on high fire for 15 minutes, take them out and turn them over.
10. Heat the wok, add 50 ml of chicken soup, salt and monosodium glutamate, thicken it, pour 10 g of cooked lard, pour it on the egg roll and decorate it with flowers.
Cooking skills:
1. Every time the minced meat is precipitated in water, it needs to be soaked for half an hour until it turns white.
2. After the soaked minced meat is prepared, it is necessary to add 25 grams of egg white, 2.5 grams of refined salt and 0/50 grams of starch/kloc, and stir with clear water;
3, the egg skin should be spread into a skin with a diameter of 45 cm, and the egg roll should be rolled into a roll with a length of 30 cm, a width of 4 cm and a diameter of 5 cm, which should be elastic, smooth and not powdery;
When steaming in a bowl, the bowl should be oiled and rolled up. When entering the cage, the fire should be big, the water should be boiled, and the cage should be filled with gas;
In addition to steaming, this dish can also be fried, that is, cut the steamed egg-wrapped meat roll into two thick slices and put them in a bowl, and mix them with 50 grams of eggs, 50 grams of starch 10 grams, 50 grams of flour and water for sizing. When the pan is fried to golden brown, take it out and put each piece into the plate in a spiral way.