Porphyra omelet

Method of Porphyra egg roll:

Raw materials for making Porphyra omelet:

Eight Porphyra, 1000g lean pork stuffing, 12 chicken, 100g leek, 15g salt, 10g cooking wine, 5g monosodium glutamate, 20g sesame oil, 25g scallion, 25g ginger, 5g pepper noodles, 30g Lake powder, 20g hot sauce.

Processing steps of Porphyra egg roll:

1. Clean the leeks and cut them into small pieces; peel and wash the scallions and ginger and cut them into small pieces for use.

2. Put the pork stuffing into the porcelain basin, put 10 grams of salt, 3 eggs, 20 grams of water, starch and monosodium glutamate, cooking wine, sesame oil, pepper, leek, scallion, ginger, stir well, then beat hard and set aside.

3. Put the remaining 9 eggs into a porcelain bowl, add 5g salt and 10g water starch, stir well and set aside.

4. After the iron pan is cleaned, heat it up. The degree of heat should be hot but not hot. Rub a little oil, heat it up, wipe off the oil, test the heat, add the beaten egg liquid one by one, spread it into 8 round egg skins, and put it on the clean chopping board.

5. Put the pork and leek stuffing on the egg skin, then put a laver on it, and then put a layer on it

Characteristics of Porphyra egg roll:

Leek stuffing is delicious, laver is thick, salty and spicy.

Porphyra omelet

Porphyra omelet is a kind of delicious food, with Porphyra, pork, eggs as raw materials, salt, cooking wine as auxiliary materials. The food is made by steaming the ingredients in a steamer.

Introduction to menu

[raw materials] eight Porphyra, 1000g lean pork stuffing, 12 eggs, 100g leek, 15g salt, 10g cooking wine, 5g monosodium glutamate, 20g sesame oil, 25g scallion, 25g ginger, 5g pepper noodles, 30g water starch, 20g chili sauce

Production process

1. Pick and wash leeks and cut them into small pieces; peel and wash scallions and ginger and cut them into small pieces for later use;

2. Put the pork stuffing into a porcelain bowl, add 10 grams of salt, 3 eggs, 20 grams of water, starch, monosodium glutamate, cooking wine, sesame oil, pepper, leek, scallion and ginger, stir well, then beat hard and set aside;

3. Then the remaining 9 eggs, into the porcelain basin, add 5 grams of salt, 10 grams of water starch, stir evenly, set aside;

4. After the iron pot is cleaned, heat it up to a degree of heat, but not hot. Rub a little oil, heat it up, wipe off the oil, test the heat, add the beaten egg liquid one by one, spread it into 8 round egg skins, and put it on the clean chopping board;

5. After mixing the pork and leek stuffing evenly, put it on the egg skin to smooth, and then put a laver on it, and then put a layer of pork and leek stuffing to smooth;

6. Fold the two sides inward to a small side, then roll them up from the two ends to the middle, close them to the middle, and tie them up with clean gauze. Make 8 omelets from all the meat fillings in turn;

7. Put the Porphyra omelet into a flat plate one by one, and steam for about half an hour until it is well done;

8. Press the steamed laver omelet with a flat weight on it. After flattening, remove the gauze package;

9. When eating, cut the Porphyra and leek omelet into pieces and place it on the plate neatly. Dip it with a small plate of spicy sauce.

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