Seaweed egg rolls
By VicentaLakin
Sisters come to the house to have fun, to have fun every day. Not only is there a special fragrance, but all the snacks are delicious, and every time you bake a cake or toast or make a little cookie or something, it's a little bit different. Every time an egg roll is baked, the children are always around me, waiting for it, taking one for every cold. It's a pleasure to see them eat so well。
Recipe Recommendations
- eggs of 2
- low powder 50 grams
- corn oil 40 grams
- seaweed 2 packs
- powdered sugar 25 grams
- sweetening
- roast
- ten minutes
- simple
Steps for Seaweed egg rolls
1
All raw materials。
2
Eggs go into a big bowl, with sugar powder。
3
Full and even mix。
4
Add about a spoonful of corn oil。
5
Full and even mix。
6
The rest of the oil is added in fractions (each with a flat mix and then the next one) and mixed into loose egg paste。
7
Scan low powder。
8
Smash even。
9
Put the Tai Chi moss in the dry grinder and add it to the egg paste。
10
The mix is even, i.e. sea edible。
11
The omelet molds are a little preheated。
12
Turn on the fire, open the omelet mold, and enter the proper amount of omelet paste。
13
Cover the lid and turn it over about a minute later。
14
Boiled to two omelets, and when the heat rolls up, the cold becomes very thin。Seaweed egg rolls Make Tips
Poetic Heart's Tips: 1: You can add nothing to the egg roll batter for plain egg rolls, or you can add black or white sesame seeds to make sesame egg rolls. 2: Preheat the mold first, then pour in the batter. If it is the first time using the mold, brush a thin layer of oil on it. 3: Use low heat when baking. At the beginning, because the mold is not very hot yet, it will take a little longer; gradually, the mold will become hotter, so pay attention to shortening the baking time appropriately. 4: Roll it up while hot after baking. Otherwise, after a while it will become crispy and cannot be rolled up, then it can only be eaten as an egg pancake, but the taste is the same, haha.