Pan-fried plum and vegetable rolls
By LaurenWalker
Ingredients: plum dried vegetables
Recipe Recommendations
- plum dried vegetables 250 grams
- minced pork 100 grams
- eggs of 2
- Jiang 15 grams
- white sugar 3 grams
- cooking wine 30 ml
- corn starch 20 grams
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Pan-fried plum and vegetable rolls
1
First, fried egg skins: Mix well 10 grams of corn starch in 20 ml of cooking wine, add to the beaten egg liquid, pour into the electric cake pan in four times, and fry into a thin egg skin. I use an electric baking pan to fry it. The electric baking pan can control the temperature and is not suitable for frying. Moreover, the egg liquid added with cooking wine and starch is easy to shape when frying. Moreover, the fried egg skin should not be broken. It has good toughness and color. The egg skin I made is very thin, and you can basically see your fingers when you put it down. This kind of egg skin is easy to use when rolling vegetables
2
Stir in the pan with minced ginger and add minced meat and stir-fry until done.(Leave some minced meat aside and need to be used later)
3
Add the cleaned shredded plum vegetables and stir fry, add some white sugar to freshen up, add 10 ml of cooking wine to remove the fishy smell. Whether to add salt or not depends on the salty taste of the dried plum vegetables. I soaked the plum vegetables for a long time, and the salty taste was almost gone, so I added 1 gram of salt. After all the seasonings are added, add about 100 ml and boil the water for a while. Finally, the water is completely ultra-dry. The last picture shows that there is no water in the middle of the wok, so it can be served for later use.
4
Spread the egg skin on the sushi curtain, add 5 grams of corn starch to the remaining bits of minced meat, add a little water to make a paste, and use this paste to evenly spread the egg skin. This is done so that the rolled egg roll can be good. Good shape will not loosen.
5
Spread the fried plum vegetables evenly on the batter egg skin and roll them into rolls with the help of a sushi curtain
6
Place the fully rolled egg roll and steam for 12 minutes
7
Allow the steamed egg roll to cool slightly and then cut into sections. Heat it with an electric baking pan and brush it with oil. Dip the two sections of the cut egg roll with dry starch and place them on both sides of the baking pan and fry until they are formed. The sticky starch is so that the filling inside will not fall out and will be easy to shape.
8
Serve the fried egg roll