Handmade egg roll
By GildaCorwin
I made this by slightly modifying the method of the seniors among gourmets. The original recipe was butter, but I didn't have it, so I used corn oil instead.(Try butter if you have the conditions in the future, I think it should be crispy.) The process of making is really fragrant with eggs. The color and aroma are largely attributed to the native eggs raised by my mother-in-law (I also tried the native eggs bought in the supermarket, the color is much worse). The finished product is not as crisp as the egg rolls bought in the supermarket, but it is definitely more fragrant and has a good taste, especially when it has just cooled down after being rolled out of the pan. It is still relatively crisp. After leaving it for a while, it will soften a little, but it is still very sweet. However, the calories are a little high. The beautiful women who lose weight do it carefully, and my son likes it very much. I make it almost always and he eats it. It's not too much to do it once in a while, right?
Recipe Recommendations
- corn oil appropriate amount
- white sugar appropriate amount
- eggs appropriate amount
- low powder appropriate amount
- cooked black sesame seeds appropriate amount
- sweetening
- roast
- half an hour
- simple
Steps for Handmade egg roll
1
Pour corn oil (about the amount of one dish fried) into the container, add 4 teaspoons of white sugar (seasoning spoon), and beat well.
2
Add an egg.
3
Beat the eggs until the sugar melts.
4
Sieve in the low flour (add it a little to avoid too much, and the egg paste will spread out if it is slightly thinner) and add the black sesame seeds.
5
Stir well.
6
Heat the pan over low heat without oil, add a spoonful of egg batter, and spread it out with a spoon until it is as thin as possible.
7
Fry brown on one side.
8
Turn over and fry.
9
After frying both sides to brown, quickly take them, place them on a chopping board, roll them up, and press for a few seconds with a chopstick.
10
After shaping, you can eat it when it cools (this is the best time to eat).Handmade egg roll Make Tips
1. Use low heat when frying and be patient. 2. If you don't have time to fry the second piece, you can turn off the heat first, wait for the pan to cool a little before pouring the egg liquid and spreading it out. 3. Be quick when you take it out and roll it.