Delicious and beautiful Ruyi egg rolls
Overview
After returning from a business trip in Chengdu, while savoring the delicacies of Chengdu, I also started having breakfast that never stops. Perhaps, breakfast has become the most difficult part of life to give up, and this is just due to the power of habit. There are many finished products and steps in the computer, but I can only try to produce one recipe every day. A little bit of accumulation, a little bit of hard work. I have never been the most talented person, but my perseverance has stayed with me throughout my life. Persistence is the greatest strength for what I love. Today is part of the second breakfast after returning: Ruyi egg rolls.
Tags
Ingredients
Steps
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Two eggs, 160g of pork filling, one piece of seaweed, appropriate amount of water starch, appropriate amount of salt, appropriate amount of tomato sauce, a little cucumber
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Crack the eggs into a container and add 1/2 teaspoon of salt to taste (1 teaspoon is about 5g)
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One tablespoon of starch (15ml), add appropriate amount of water, and prepare water starch for later use
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Add the water starch into the container and beat together with the egg liquid
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After the pot is hot, pour in the egg liquid, spread it evenly, and reduce the heat to low
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Flip it over for about 3 minutes, fry both sides until golden brown and serve
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After the egg pancakes have cooled, spread seaweed on top, then evenly spread the meat filling
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Roll up from both sides to the middle. The amount of curling on both sides should be roughly equal
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Place the egg rolls with the edge down in the steamer, turn on the steam and steam over medium-high heat for 6 minutes
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Take it out, let cool slightly, cut into sections and serve on a plate. Garnish with chopped cucumber and tomato sauce. Of course, the garnishing depends on what you have at home. You can dip it in an appropriate amount of tomato sauce when eating
