Fish and shrimp egg roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- shrimp 150 grams
- grass carp 200 grams
- ginger a
- onion
- salt appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- MSG a little
- water starch Three spoons
- cornflour a little
Steps for Fish and shrimp egg roll
1
Required Materials Figure 1
2
Figure 2 of the required materials shows that two eggs were missed.
3
Chop the grass carp meat into minced pieces, clean the shrimp meat, remove the shrimp lines, and chop it into minced pieces; chop the scallion white, and cut the ginger into powder.
4
Cut the green part into small pieces and set aside.
5
Mash the tofu and set aside.
6
Put all the ingredients in step 3 together and chop them slightly.
7
Stir the mashed tofu and chopped fish and shrimp evenly. At the same time, add a stirred egg, add a little corn flour, salt, white pepper and a little MSG to season and set aside.
8
Knock the remaining eggs into a bowl and stir well, add water starch and mix well.
9
Heat the pan, rub with a little oil, spread the egg liquid into a round egg skin and serve out.
10
Put the fish and shrimp tofu stuffing on the egg skin, sprinkle with chopped green onion, and then put a thin layer of stuffing to smooth.
11
Fold both sides inwards with a small edge.
12
Just roll it up like a Swiss roll. The net gauze at home was used up, so I had to make do with plastic wrap, wrap it in plastic wrap, and make egg rolls.
13
Put into a steamer and steam over water for about 20 minutes until done.
14
Cut the fish and shrimp egg roll into small pieces and place it neatly. But wait until the egg roll is not hot before cutting it.
15
Different shape.