Egg Crust Pork Floss Roll Salad
1.
Add rice wine to the egg and stir evenly. Adding rice wine to the egg skin has a better coagulation effect and also removes fishy
2.
The cornstarch is drained with water, and the toughness of the cornstarch is better.
3.
Stir thoroughly after adding water starch,
4.
Then sieved to get a fine egg liquid, this step is the key to ensure the egg skin is even and fine
5.
After the pot is hot, wipe a little bit of oil with kitchen paper, turn on a small fire, and pour a large spoonful of egg liquid. Note that this step must not be too much oil, otherwise the egg liquid will not spread easily
6.
Turn the wok to make the egg liquid flow evenly and spread out into a round shape, and wait for the egg liquid to solidify before being out of the pan
7.
Prepared egg skins, 4 eggs, I made a total of 6 egg skins, this plate is 10 inches, if you want to make a little smaller, one egg can basically make 2 egg skins
8.
Spread the meat floss evenly on the egg skin. I used my own beef floss. You can also use other pork floss
9.
Roll up
10.
Cut into sections
11.
Shred purple cabbage, add salad dressing and mix well
12.
Finally, cut the pork floss egg rolls into sections, and put the color salad on the table.
Tips:
I used my own beef floss. You can also use other pork floss
