Egg skin and seaweed Ruyi roll
Last night, the family had a Christmas dinner for more than 40 people. When frying lotus roots, there was some meat filling left. What should I cook? Hehe, my mind was quick, and I immediately remembered that I watched cooking TV many years ago, and there was a Ruyi Roll taught me how to make it. It has a beautiful shape and I have learned to make it. It tastes quite fresh because of the seaweed. So, I immediately went to the food room at home to find seaweed, opened the refrigerator and took out carrots. Hey, why are there no cucumbers? I looked again and found that there was no more (it was already used to make melons and vegetables). There was only celery. Good, just use celery. I have prepared the ingredients and see if it is ready until 6 o'clock, and the Christmas dinner is scheduled to start at 6:30. Although time is a little tight, fortunately, all the food is almost ready, so I am confident and will definitely be able to make this auspicious "egg-skinned and laver Ruyi Roll" before starting the meal
Recipe Recommendations
- minced pork appropriate amount
- laver appropriate amount
- eggs appropriate amount
- carrots appropriate amount
- celery appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- soy sauce a little
- cornflour appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Egg skin and seaweed Ruyi roll
1
Prepare ingredients: eggs, seaweed, carrots, celery.
2
Prepare minced pork, stir with salt, sesame oil, corn flour, pepper, and a little soy sauce and marinate for a while.
3
Open the eggs and stir well with a little salt.
4
Cut carrots and celery into thin strips.
5
Put some oil in the pan, turn to medium to medium heat, scoop a small spoonful of egg liquid and place it on, and shake the egg liquid to evenly distribute it. (Remember to be patient when you burn egg skins)
6
After scalding the egg skins, gently pick them up from the side with chopsticks, and place them in the prepared large plate.
7
Here's a trick: Take a piece of seaweed and evenly spread pork fillings on it. (This was the first time I made it before. I spread pork stuffing directly on the egg skin, so that the egg skin could easily break)
8
Then take an egg skin and put it on the seaweed flour that the meat filling had just been laid out by the shop, and turn it over to form it (the egg skin is at the bottom, the meat filling is on the top, and then the seaweed is on the top and the meat filling is spread, so that the egg skin will not easily break)
9
Place carrot and celery strips on the spread meat filling. (As shown in the picture)
10
Roll back and forth to the middle (as shown).
11
Turn the rolled egg roll over and put it away. Steam for 15 to 20 minutes (depending on how long).
12
Steamed egg roll.
13
Take an egg roll, cut off the head and tail, then evenly cut into small pieces, and place on a large plate.
14
Cut all the egg rolls, row them on a plate, and garnish them with cilantro.Egg skin and seaweed Ruyi roll Make Tips
Warm tips: 1) When scalding egg skins, be sure to use medium to let the egg liquid slowly scalm. 2) When laying the meat filling, spread the seaweed on both sides and spread the egg skin to keep the egg skin from breaking easily (if the egg skin is made very thin and good) 3) In addition to using minced meat, you can also use fish stuffing. I used to make it with one layer of meat filling and one layer of fish meat filling, which tastes very good. The whole dish is very nutritious. Old people and children like to eat it.