Onion egg roll
By VicentaLakin
Egg rolls are a very famous dish at the Nine Rivers, and they're all available at the banquet, probably because it's simple and elegant。
Recipe Recommendations
- eggs 3 pieces
- pig hind legs 300g
- chives 200g
- water starch 30ML
- salt appropriate amount
- white granulated sugar 5g
- oil 15ML
Steps for Onion egg roll
1
the onions are washed clean, cut to white, green leaves cut to onions. the eggs are scattered in the bowl and are mixed with water starch (1 spoon, 15 ml)。
2
the pig's back leg is washed, the water is leached, the meat is cut into fine meat, and the remaining water starch (1 spoon, 15 ml), white sugar, salt, cut onions are mixed。
3
It shall be filled with oil at the bottom of the pan, and the small fire shall heat up to 50% of the heat, so that the egg fluid shall be filled with egg fluid in an equal manner, and the egg skin shall be removed from the side of the pan with wood, and the whole egg skin shall be poured into a large plate. The remaining egg fluid is then distributed into egg skin。
4
And take an egg skin, and put on it an appropriate amount of pork pie, so that the meat is evenly covered with egg skin, and then the side of the egg skin is rolled into the interior, and the whole piece of egg skin covered with meat is rolled into a roll。
5
the fire boils the water in the steaming pot, moving the rolls of eggs into the steaming pan and evaporating them for eight minutes. take out the omelet and cut it in 2 cm thickOnion egg roll Make Tips
•1. The cut-off scallion whites can be used to season the oil for stir-frying.
•2. When making egg rolls, it is best to choose pork hind leg meat, as the meat is tender and tasty. Pork front leg meat has more tendons and is suitable for making dumplings.