Pickled cabbage rolls

Pickled cabbage rolls

Introduction:

"It's more salty and delicious with mustard in the omelet."

Production steps:

Step 1: prepare the ingredients you need.

Step 2: remove the fascia of the tenderloin and stir it into mashed meat.

Step 3: add an egg white, oyster sauce, soy sauce, pepper, five spice powder and salt into the mashed meat. Stir in one direction until strong.

Step 4: cut mustard and carrot into small pieces.

Step 5: put mustard and carrot into the meat.

Step 6: add starch.

Step 7: mix well and set aside.

Step 8: put all the eggs into the bowl and break them up.

Step 9: spread the egg liquid into egg cake in turn.

Step 10: take an omelet and spread the meat evenly.

Step 11: roll the omelet from both ends to the middle

Step 12: roll all the egg rolls in turn and put them in the steamer with the mouth down.

Step 13: steam over boiling water for 20 minutes.

Step 14: cut the steamed omelet into small pieces.

Step 15: pour the soup into the pan, season with salt and oyster sauce, and thicken with starch.

Step 16: put the omelet into the plate and pour the sauce.

Materials required:

Tenderloin: 300g

Mustard: 50g

Carrot: 1

Eggs: 5

Oyster sauce: 1 tbsp

Raw soy sauce: 1 tbsp

Pepper: 1 tsp

Five spice powder: 1 teaspoon

Salt: right amount

Corn starch: 1 tbsp

Soup: right amount

Starch: appropriate amount

Note: I use tenderloin in the meat filling part, which will be more elastic. If you like the smooth and tender taste, you can add the right amount of fat meat. After mixing the egg liquid, filter it through the filter screen, so that the egg cake will be smooth.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh