Egg Skin Roulade

Name: Egg Skin Roulade
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 egg; 300g (8 points thin and 2 points fat) Pork filling; Some shallot; Some salt; Some Baozi dumpling ingredients; Some Organic soy sauce; Some Organic olive oil

by Angel falling to earth

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There was a very inconspicuous small restaurant at the door of our previous house. It is impossible to find its existence without paying attention, and there is no loud sign. The very grounded restaurant is called a self-operated restaurant. The location is very remote and the place is small, but because Cheap and the food tastes super good, so every day the customers come in, and the turnover rate is also very high. They have to wait for a seat or sit at the door when they are late. They rely on repeat customers and word of mouth. There are no recipes in the store. I went to see what dishes I had today or the boss recommended to you. Among them, there are a few special dishes that I will make every day and I will not be able to eat them late. Many customers call in advance to order the special dishes.
I didn’t want to cook when I was pregnant, so Dad Chenchen often went to that place to buy it and we ate together. Among them, one of the classics was an egg roll, which he liked very much. Will fall in love. I just went to the supermarket to buy some minced meat and wanted to make an omelet. They took the corners before the filming was finished. They said it was delicious. In addition to pork, minced shrimp and surimi can also be made. Egg rolls. "

Ingredients

2 Egg
300g (8 points thin and 2 points fat) Pork Filling
Some Shallot
Some Salt
Some Baozi Dumpling Ingredients
Some Organic Soy Sauce
Some Organic Olive Oil

Egg Skin Roulade

1. Prepare all the ingredients.

2. Put the meat into the wall-breaking machine, add salt, steamed dumplings, organic soy sauce, organic olive oil, and green onions, and stir into a uniform and delicate meat paste.

3. Beat the two eggs.

4. Spread out an omelet in a multi-function cooking pot. The purpose of using two eggs is to make the omelet look better when it is thicker. If not, use a flat-bottomed non-stick pan.

5. After the omelet is spread, spread plastic wrap on the cutting board, put the omelet on top, and spread the meat evenly on it.

6. Roll up the egg rolls with plastic wrap, making them firm at the beginning.

7. Put the plastic wrap in the steaming oven and steam at 100 degrees for about 30 minutes.

8. Finally, remove the plastic wrap and cut into small pieces.

Tips:
1. I usually don't put oil in the pan for the omelette. If it doesn't stick to the pan, if the effect is not good, apply a layer of oil to prevent it.
2. When rolling, it should be tightly rolled first, otherwise it will cause hollowness, and the meat should be thin and even when wiping it.