Egg Roll Claypot

Name: Egg Roll Claypot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork filling; 4 egg; 1/2 White radish; 2 pieces shallot; Some salt; Some oil; 2 tbsp Soy sauce; 1 tbsp Abalone sauce; 1 tbsp Oyster sauce; 2 tbsp starch; a little Sugar; a little Chicken noodles; a little sesame oil

by Easy to cook

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was young, my mother often made this dish for us. When I was a child, I thought this dish was the richest and most delicious dish in the world, because the filling and base material will change with the seasons, that is, it is convenient to obtain local ingredients. As the basis. So each time you eat it will have a different taste, of course, the egg skin will not change. How else can it be called egg dumplings? The shape of the egg dumplings I made today has changed a little. It doesn’t look like a water chestnut, but the taste won’t be degraded. For the convenience of friends who want to learn, try it out. The shredded radish in the bottom material is really too small to eat, it is sweet and delicious. . .

Egg Roll Claypot

1. Wash the fat and lean pork, chop in advance, wash the onion, remove the head and tail and diced

2. Add green onion, salt, soy sauce, chicken powder, sugar, starch, sesame oil, add a little water, and mix well

3. Peel the radish, wash and shred

4. Take out the eggs

5. Knock out

6. Put a small amount of oil in the pan to heat, change the heat to low, scoop up the egg liquid with a spoon, pour it into the pot, the egg liquid will disperse automatically

7. Use a spoon to scoop up the meat filling and place it in the middle of the egg crust

8. Use a shovel to gently scoop up an egg skin, compact it slightly, and roll it up

9. Fry for a while at the middle seal to determine the shape. (In this process, reduce the fire to the minimum, only a small fire core is left)

10. After it’s all fried, put it aside, and move on to the next step.

11. Put a little oil in the original pot and heat it up again. Pour the shredded radish, salt, abalone juice, oyster sauce, stir fry for a while, add half a bowl of water to boil

12. Pour into the casserole

13. The fried egg rolls are in the pan

14. Cover the pot, simmer on medium heat for about 10 minutes, then serve in the original pot

Tips:
Put an appropriate amount of cornstarch and water in the filling and stir to keep the meat filling tender and fragrant. The base material of shredded radish absorbs the fragrance of the egg and the sweetness of the meat, which is really delicious. In my hometown’s practice, shredded lettuce or shredded mushrooms or cold potatoes or winter bamboo shoots are often used in the base. In fact, the beauty of food lies in flexible changes and timely changes.