Mushroom, pork and egg rolls

Mushroom, pork and egg rolls

Overview

I am an egg person and my family are carnivores. I opened the refrigerator today and found a carrot, a tomato, a small piece of pork, and a few mushrooms. I was thinking, how to fry them? Stir-fried eggs with tomatoes + fried meat slices with carrots = too monotonous, uncreative and refreshing, so I decided to add them together and make an egg roll! Egg rolls are not only delicious, but also easy to store and look beautiful. It's really appetizing. Hurry and get started, my method is definitely a super simple and delicious zero-failure recipe that newcomers must learn, lazy people must make, and lovers must master! All in all, super delicious, super pretty, and super fun! What a great love! Without further ado, let’s get started!

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Ingredients

Steps

  1. Prepare a tomato. Tomatoes are optional and can add umami flavor. Make a cross mark on the tomatoes and soak them in boiling water for 30-60 seconds before peeling them off. Cut half into cubes and half into small cubes.

    Mushroom, pork and egg rolls step 1

  2. There is no need to add water to the eggs. Add enough starch, about 6 eggs and two tablespoons of starch.

    Mushroom, pork and egg rolls step 2

  3. Dice a section of carrot, wash the mushrooms, soak them in water and dice them, wash and dice two green onions, and chop the pork into minced meat. As shown in the picture, clockwise are diced carrots, minced pork, diced mushrooms, diced tomatoes, and minced green onions. Add three spoons of starch, two spoons of salt, two spoons of light soy sauce, one egg, two spoons of cooking wine and one spoon of oyster sauce, and stir vigorously!

    Mushroom, pork and egg rolls step 3

  4. Heat the pan with cold oil, add small pieces of tomato, pour in two spoons of tomato sauce, add half a bowl of water, and cook until the tomatoes are almost melted.

    Mushroom, pork and egg rolls step 4

  5. Put the tomato pulp into the stuffing, pour the tomato juice into the egg liquid, and stir.

    Mushroom, pork and egg rolls step 5

  6. Heat the pan with cold oil, pour in the egg liquid, shake the pan to make it non-stick, pop the bubbles, and cover with the egg liquid.

    Mushroom, pork and egg rolls step 6

  7. When the egg liquid is almost dry, turn off the heat and the egg skin is done!

    Mushroom, pork and egg rolls step 7

  8. Repeat step four to make egg skin. Arrange it and let it dry.

    Mushroom, pork and egg rolls step 8

  9. Spread the meat filling evenly. Roll up from bottom to top.

    Mushroom, pork and egg rolls step 9

  10. Because I had more egg liquid, I made a total of 4 egg rolls. Put whatever you won’t be eating in the refrigerator.

    Mushroom, pork and egg rolls step 10

  11. Try steaming an egg roll. Steam with cold water for 20 minutes.

    Mushroom, pork and egg rolls step 11

  12. After steaming, wait for it to cool down, then cut it into small pieces. Presentation! Doesn’t it look like a sushi roll?

    Mushroom, pork and egg rolls step 12