Porphyra omelet

Method of Porphyra egg roll:

Raw materials for making Porphyra omelet:

Egg 300 grams, silver carp 200 grams, shrimp 50 grams, Porphyra 20 grams

Ingredients for Porphyra omelet:

Lard, salt, monosodium glutamate, cooking wine, onion, ginger, pepper

Processing steps of Porphyra egg roll:

(1) Beat the eggs into a bowl, add refined salt and a little lard to make the egg liquid. After the wok is hot, wipe the wok with a little lard and spread out the egg skin one by one.

(2) Chop the fish into fine mud, and scrape the shrimps into minced shrimps. Put the fish and shrimps into the basin. Add wine, egg white, refined salt, scallion, ginger, monosodium glutamate and pepper to make the fish and shrimps stuffing. Roll the laver tightly, remove the sand with the back of the knife, and then cut into fine powder.

(3) Place the egg skin flat on the pier head, spread the fish and shrimp meat stuffing on the egg skin and smooth it, sprinkle the laver powder on the fish and shrimp stuffing, roll it tightly by hand, steam it in the cage for about 15 minutes, wait for cooling, then cut it into thick pieces and put it on the plate.

Note: this dish can also be used as cold dish or hot dish. When it is used as hot dish, thicken it.

Characteristics of Porphyra egg roll:

The omelet is not loose after being cut. The meat is delicate and tastes salty and fragrant.

When making laver omelet, you should pay attention to:

If it is cold dish, it should be pressed on the flat plate during the cooling process to make the omelet firm and not broken.

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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