Today’s egg steamed meat roll, this steamed dish is not only very simple, but also has a great taste. Even children will love this dish. The general approach is to wrap the egg skin with meat filling and steam it, cut it into pieces and serve it deliciously. The steamed egg roulade has fluffy and tender egg skin and tender and juicy meat filling. It's delicious when paired together.
If you want to keep the shape of the egg rolls intact, you need to pay attention to the following matters.
First, when the meat filling is spread on the egg crust, the meat filling must be spread over 3 times and gently pressed with a spatula.
Second, before spreading the egg skins, it is best to use a brush to brush a thin layer of oil in the frying pan. Less oil is to prevent the egg skins from bulging in the process of spreading. It is best to use small fire stall egg skins throughout the process, and to ensure that the egg skins are not thin or thick, because only the thickness of the egg skins will not affect the taste and vision. Those of you who haven't tried it must try it. Don't make dumplings with meat stuffing. Add eggs and make a delicious and beautiful breakfast in a quarter of an hour or entertain guests.
Ingredients:
4 eggs, 150g pork, 7 shiitake mushrooms, 15g chives, 10g
Seasoning:
1/8 teaspoon salt, 1/2 teaspoon light soy sauce, 1 teaspoon cooking wine, 1/4 teaspoon oyster sauce, white pepper 1 /8 teaspoon, a little sesame oil, a little chicken broth
Method:
1, soak the mushrooms in salt water for 5 minutes, chop them, and remove excess moisture from the mushrooms with gauze. Chop pork into minced meat, chop chives and ginger and set aside.
2, minced meat, chopped shiitake mushrooms, chopped green onion, and minced ginger, pour into the container.
3, add 1/8 teaspoon salt, 1/2 teaspoon light soy sauce, 1 teaspoon cooking wine, 1/4 teaspoon oyster sauce, 1/8 teaspoon white pepper, a little sesame oil, and a little chicken broth.
4. Stir in one direction and set aside.
5. Pour four eggs into the container.
6, break it up with chopsticks, add a little sesame oil and salt to taste.
7. After the pan is heated, turn to low heat, brush a layer of oil with a brush, pour in an appropriate amount of egg liquid, and turn the pan with your left hand to make the egg liquid evenly distributed. Place it on the fire and heat until the surface of the egg liquid solidification. Use chopsticks to carefully pry open the edges, lift up the prying edges with both hands, turn the egg skin over. After turning over, add medium-to-low heat for a while to serve.
8, until the egg skin is fried.
9. Take a piece of egg skin and spread a layer of meat evenly.
10. Fold the left and right sides inward a little, and then roll it up slowly, with moderate tightness.
11, this is done.
12, put it in the baking tray.
13, middle layer, select pure steam function, 110 degrees, bake for 15 minutes. Take out after steaming. If the oven does not have a steaming function, you can steam it in a pot on high heat for 20 minutes.
15, let it cool a bit and cut it into pieces. Tips for
:
1. This time I chose the mushroom stuffed, you can also choose your favorite stuffing to make this dish.
2. The steamed egg rolls with the "steaming" function of the oven I use can also be replaced with a steamer. It can be steamed on high heat for 15 minutes.
3. Before spreading the egg skins, it is best to brush a thin layer of oil with a brush. Less oil is to prevent the egg skins from bubbling.
4. Use small fire stall egg skins throughout the whole process, and it is best to ensure that the egg skins are not thin or thick, so that the taste and vision will be affected if it is moderate.
, a one-click triple connection
