How to make egg meat rolls 1,
Materials
Pork filling, eggs, carrots, chopped green onions, salt, chicken essence, cooking wine, egg white, cornstarch
p>Method
1. Cut the carrots into dices, chop them together with the pork stuffing, and chop into a puree
2. Put the pork and carrot stuffing into a bowl, Add chopped green onion, salt, chicken essence, cooking wine, egg white and cornstarch, stir evenly
3. Add a little salt to the egg liquid, beat well
4. Grease the pan with oil and pour in Rotate the egg liquid into an egg pancake, remove from the heat after the bottom is solidified
5. Spread the meat filling evenly on the eggs
6. Roll the eggs like sushi; Put it on a plate, steam it for about 15 minutes, let it cool slightly and then cut it into pieces~
Egg meat roll method 2,
Ingredients
Meat Stuffing, dried mushrooms, green onions and ginger, carrots, salt, sugar, sesame oil, eggs, starch, water
Method
1. Cut the carrots into small cubes and soak the dried mushrooms in water until soft. Also cut into small dices, mince the onions and ginger, put them all into the meat filling and stir well, then add an appropriate amount of salt, sugar, and a little sesame oil, and stir thoroughly, the meat filling is ready.
2. Then comes the egg skin. Stir the egg liquid thoroughly first, then add a little salt to taste, not too much.
3. Then add starch and water to make a uniform gravy, slightly thicker, then pour it into the egg liquid and mix evenly.
4. Then brush an even layer of oil in the pan, pour in an appropriate amount of egg liquid, and spread it into an egg skin of even thickness.
5. Let the egg skin cool slightly, then spread the meat filling evenly on the egg skin, then roll it into a roll, wrap it with PE plastic wrap, be sure to wrap it tightly, and then use a toothpick to prick it slightly After a few eyeballs, it’s ready to be steamed.
6. Steam for about 10 minutes, then it is ready. Let cool, cut into thick slices, and place on a plate. You can eat it this way, of course you can also dip it in some hot sauce, I guess it would be good too.
Egg Meat Roll Method 3
Ingredients
Ingredients:
200 grams of tenderloin; 20 grams of coriander stems; 10 minced green onions; 15 grams of minced ginger; 1 egg white (put the egg yolk in the egg skin ingredients); 15 grams of southern wine; 3 grams of salt; 10 grams of sesame oil; 20 grams of starch;
Seasoning:
Eggs 4 pieces; 1 gram of salt; 20 grams of starch (10 grams of which are used for binding when rolling the meat rolls); 8 grams of water; appropriate amount of vegetable oil;
Method
1. Eggs , clean the tenderloin, coriander, green onion and ginger; cut the tenderloin into small pieces, remove the leaves of the coriander and chop into small pieces, and chop the green onion and ginger into small pieces; put the cut meat and the green onion and ginger into minced meat, grind it into a meat paste, and add Stir egg white, Nanjiu, salt and sesame oil evenly, then add starch and stir evenly, finally add minced coriander and stir evenly.
2. Stir the egg liquid clockwise with an egg beater until evenly mixed. Add a little water to the starch to mix well. Add wet starch and stir thoroughly again. You can use kitchen paper or gauze to roll it into a stick shape as an "oil rub" use.
3. Heat the pot until it is slightly hot and then remove it from the heat. Apply a little oil and rub the bottom of the pot evenly. According to the size of the egg skin required, pour an appropriate amount of egg liquid into the pot. Turn the pot quickly. Evenly distribute the egg liquid on the bottom of the pot into a round shape, and fry both sides until slightly brown.
4. After the egg skin is cooled, put an appropriate amount of meat filling on the egg skin and smooth it with a Western knife. Leave a finger-wide margin on the edge of the egg skin; apply water starch on the edge of the egg skin. , after rolling, pinch both ends with your hands.
5. Add enough water to the pot, lay a cage cloth in the cage, put the egg and meat rolls, bring to a boil and steam over medium heat for about 15 minutes. .