Ruyi egg roll

Overview

Ruyijuan is a traditional Han Chinese snack. This dish is golden in color, and Ruyi is an utensil used by nobles, officials, and wealthy people in ancient times for fingering or viewing. It is made of bamboo, jade, bones, etc., with a head in the shape of a Ganoderma lucidum or a cloud leaf, and a slightly curved handle. When making egg rolls, chefs who have devoted themselves to research follow the Ruyi shape so that the cross-section of each piece of meat has clear cloud patterns, hence the name Ruyi rolls. The traditional Ruyi rolls use pure meat. Today I added some fragrant rhubarb and diced carrots, which makes it richer in taste and nutrition.

Tags

• side dishes
• home cooking
• lunch
• dinner
• cooking wine
• egg
• ginger powder
• minced pork
• mushrooms
• oyster sauce
• pepper water
• water starch
• carrot
• chopped green onion
• pepper
• salt

Ingredients

Steps

1. 1 Add cooking wine and pepper water to the minced meat and beat in one direction until thickened. Add salt, oyster sauce, minced ginger, and pepper and mix evenly. Finally, add chopped green onion and mix well.

   

2. 2 Chop fenugreek and carrots.

   

3. 3 Pour shiitake mushrooms and chopped carrots into the meat filling, mix well and set aside.

   

4. 4 Beat the eggs, add a little water starch, mix well, put it into the pan and spread it twice into two egg skins.

   

5. 5 Spread the egg crust and spread a layer of filling on top.

   

6. 6 Roll up from bottom to middle. (needs to be rolled up tightly)

   

7. 7 Then roll it up from top to bottom to the middle, with the seam facing down.

   

8. 8 Put the steamer on high heat for about 15 minutes. Let cool and cut into pieces.

   

9. 9 Cut into pieces and serve on a plate.