1. Beat the egg liquid until you can't see the egg whites, then pour the starch liquid, I forgot to shoot, and then put it in the pan to make egg skins, and when everything is done, it can be used as minced meat. The minced meat is the same as the pork ball. Yam, I like the crunchy texture. The egg and pork are rolled and steamed in the pot and let cool.
2. Cut the egg crust spring rolls into the right amount, then use the egg roux
3. It's ready to be eaten after it is fried. The crust is crispy and the minced meat is very fragrant. My son loves it
Tips:Use starch tuyere when the egg wrapper is rolled, otherwise it will loosen easily
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