Egg skin Porphyra Ruyi roll

Egg skin Porphyra Ruyi roll

Introduction:

"Last night, there were more than 40 people in the family who cooked the fried lotus root stuffing? Ha ha, my mind is quick to reflect. I immediately remember that many years ago, I watched cooking TV and taught a kind of Ruyi roll. Its shape is very good, and I also learned how to make it. Its taste is very fresh, because there is laver. So, immediately home to the food room to find seaweed, open the refrigerator to take out carrots, hi, how no cucumber? Look again, there is no more (it has been used to make melon and vegetable platter), only celery, or celery. The ingredients are ready. It's 6 o'clock. The Christmas dinner is scheduled to start at 6:30. Although the time is a little tight, fortunately, all the food is almost ready. Therefore, we are confident that we can make this auspicious "egg skin Porphyra Ruyi roll" before the meal

Production steps:

Step 1: prepare ingredients: egg, laver, carrot, celery.

Step 2: prepare minced pork and marinate with salt, sesame oil, cornmeal, pepper and a little soy sauce.

Step 3: open the eggs and add a little salt. Stir well.

Step 4: cut carrots and celery into strips.

Step 5: put some oil in the pan, open a small fire, scoop a small spoonful of egg liquid down, shake the egg liquid to make it evenly distributed. (remember to be patient when scalding)

Step 6: scald the egg skin, gently pick it up from the side with chopsticks and put it into the prepared large plate.

Step 7: Here's a tip: take a piece of laver and evenly spread the pork stuffing on it. (it's the first time to do it before. I just spread pork stuffing on the egg skin, so it's easy for the egg skin to crack.)

Step 8: then take an egg skin shop and put it on the Porphyra noodles with meat stuffing just now, turn it over, and it will be formed. (the egg skin is at the bottom, the meat stuffing is at the top, and then the Porphyra is on the top, and then spread the meat stuffing, so that the egg skin will not break easily.)

Step 9: put carrots and celery sticks on the meat stuffing. (as shown in the figure)

Step 10: roll back and forth to the middle (as shown in the figure).

Step 11: turn the roll over and place it. Steam for 15 to 20 minutes (depending on the time).

Step 12: steamed omelet.

Step 13: take an omelet, cut off the head and tail, and then evenly cut into small pieces, put into the large plate.

Step 14: cut all the omelets, arrange them, and garnish with coriander.

Materials required:

Minced pork: right amount

Laver: right amount

Eggs: right amount

Carrot: right amount

Celery: moderate

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Soy sauce: a little

Raw powder: appropriate amount

Sesame oil: appropriate amount

Note: warm tips: 1) when scalding the egg skin, be sure to use medium and small fire to make the egg liquid scald slowly. 2) When laying meat stuffing, lay the egg skin on both sides of Porphyra, so as to keep the egg skin from cracking easily (if the egg skin is very thin). 3) besides minced meat, you can also use fish stuffing. In the past, I used to make a layer of meat stuffing and a layer of fish stuffing, which tastes very good. The whole dish is well balanced. Old people and children like to eat.

Production difficulty: ordinary

Process: steaming

Length: 20 minutes

Taste: salty and fresh