Golden pork omelet
By JenaZiemann
The golden pork omelet is delicious and delicious, with strong egg aroma and extremely delicious, but there is a price to pay for eating delicious food, because it is very difficult to cook. Just spreading the egg skins takes us a lot of time and energy. For this, we also burned our hands. Not only that, steps such as spreading meat on egg skins, rolling egg rolls, and wrapping tin foil all require careful and skillful hands. Especially in the end, cutting pork egg rolls requires good knife skills!
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- senior
Steps for Golden pork omelet
1
Add marinade to the ground pork meat, mix well, beat in one direction until glue is formed; beat the eggs into a bowl, add 1/5 tablespoon salt and 1 tablespoon cornflour, and beat evenly to form egg liquid.
2
Heat a dry pan, pour in 1 tablespoon of oil, wipe the bottom of the pan with kitchen paper, and suck dry the remaining oil. First pour in half of the egg liquid and spread it evenly to make a round egg skin.
3
Gently scoop up the egg skin and place it on a plate to spread it out; repeat the steps in Practice 3 to spread the remaining egg liquid into egg skin, and place it on a plate to spread out.
4
Spoon appropriate amount of ground pork meat into the middle of the two egg skins, spread it out with a spoon, and gently press it tightly.
5
Roll it up from one end of the egg skin to the middle, roll it up to the end of the egg skin, and press it down to make a cylindrical pork omelet, and then wrap it tightly with tinfoil.
6
Boil the water in the pan, add the pork omelet wrapped in tinfoil, cover and steam over high heat for 25 minutes.
7
Remove the pork omelet and spread it to cool. After removing the tin foil, use a knife to cut it into pieces, and place it on a plate. Serve.Golden pork omelet Make Tips
1. Skills for spreading egg skins: First, heat the dry pan on high heat, change to low heat, and then pour in a little oil; second, use kitchen paper to absorb all the remaining oil and apply one side of the bottom of the pot; third, pour half of the egg liquid into the pan and quickly spread it into the egg skin; fourth, after the egg liquid solidifies, gently scoop up the egg skin, place it on a plate and spread it evenly. 2. Key points for spreading egg skins: First, apply oil to the shovel, otherwise the egg skins will stick when shoveling up, which will easily break the egg skins; second, try to be as gentle as possible when shoveling up the egg skins. If the egg skins are cracked, the meat will leak out; third, the egg skins should be spread on a low fire, which will dry and break the egg skins with high fire. 3. Place the seaweed used for sushi on the meat filling and roll it into an omelet together with the egg skin. The seaweed can absorb excess oil from the meat filling, making the steamed pork omelet more refreshing and delicious. 4. Tin foil is an indispensable tool for this dish. It is used to wrap the egg roll. It can not only make it better in shape, but also lock the gravy, making it more delicious.