This dish has many names, and some people even call it' steamed egg roll meat'. Thin egg skin bag wrapped in soft meat stuffing is a dish that adults and children like. Especially in festivals, cooking such dishes can add a lot of color to festivals.

working methods

1. Chop pork, carrots, mushrooms, onions and other ingredients for later use;

2. Put the minced meat into the cooking bowl, pour the chopped green onion, and rub the ginger into the bowl with a mud scraper.

3. Add pepper and salt.

4. Stir roughly and beat in an egg.

5. Stir until it is paste, then beat in an egg and continue to stir with chopsticks.

6. Until four eggs are added, the minced meat is in a relatively thin state for use.

7. Take another big bowl and beat in eight eggs.

8. Gently break the egg mixture, don't stir it.

9. Add two grams of salt and mix well.

10. When the pot is hot, turn it down and brush it with a layer of oil with a silicone brush.

1 1. Wipe off excess oil with kitchen paper.

12. Pour an appropriate amount of egg liquid into the pot.

13. Lift the pan with your left hand and turn it left and right to make the egg liquid evenly distributed.

14. Put it on the fire and heat it with low fire until the surface egg liquid solidifies.

15. Carefully pry open the edge with a spatula, lift the pried edge with both hands, turn the egg skin over, and heat it for seven or eight seconds on low heat.

16. Turn the pan upside down and pour the egg skin on oiled paper or a plate.

17. Take an egg skin (face up) and coat it with a layer of paste.

18. It can be wiped evenly with a scraper.

19. Fold the left and right sides inward a little, and then roll them up slowly and moderately.

20. The rolls are ready.

2 1. Roll them in turn, put them in a steamer and steam them on high fire for about 20 minutes.