Egg roll with minced fish

Egg roll with minced fish

Introduction:

"There are some glutinous rice and black-and-white sesame left at home. I want to make breakfast for my child. I wanted to make sushi, but I want to change the pattern to make it fresh."

Production steps:

Step 1: glutinous rice bubble crisp

Step 2: black and white sesame

Step 3: batch fresh fish (I use grass carp)

Step 4: chop the fish into minced meat (a little bit is enough, I chop too much, I make the rest into other dishes), add a little salt in the process of chopping, so that the fish is easier to gel.

Step 5: steam the crisp glutinous rice in the steamer.

Step 6: fry the minced fish in a frying pan. During the frying process, add white sesame seeds, drop a few drops of soy sauce, a few drops of cooking wine and ginger juice of fresh oak. Because the salt has been added when chopping the fish, there is no need to add it in this step.

Step 7: scatter the two eggs

Step 8: sift the flour into the egg and mix well.

Step 9: spread the pancake in the electric pancake pan.

Step 10: stir fry black sesame

Step 11: add a little salt and black sesame to the steamed rice, and put it in a spoon.

Step 12: spread the egg cake and glutinous rice on the sushi curtain, and then line up the fried minced fish on the edge of the rice.

Step 13: roll the sushi curtain tightly

Step 14: slice and plate.

Materials required:

Glutinous rice: about six Liang

Eggs: two

Flour: a small spoon

Black Sesame: a little

Fish: a small piece

White Sesame: a little

Salt: a little

Veteran: a few drops

Cooking wine: a few drops

Fresh ginger juice: a few drops

Note: 1. Soak glutinous rice until it is scattered by hand. 2. Fry the minced fish over medium low heat. 3. When slicing, sticky rice will stick to the knife, brush a layer of oil on the knife, it will be easier to cut.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh