1. Wash the fresh squid, shiitake mushrooms and winter bamboo shoots and set aside.
2. Cut all into shreds, then put water in the pot, blanch the water after boiling, and set aside.
3. Put edible oil in the pot, add green onion, ginger and minced garlic to saute, add the blanched shredded squid, shredded shiitake mushrooms, shredded winter bamboo shoots, add salt, monosodium glutamate, a little pepper, light soy sauce, stir-fry and thicken with water starch. Pour sesame oil.
4. Set aside.
5. Beat 5 eggs well, then add 1 spoonful (household porcelain spoon) water starch and less salt and continue to beat well.
6. Heat the pan with a thin layer of oil. When the pan is hot, leave the fire, pour the egg liquid and spread it out into egg skins.
7. Place the fried fresh squid shreds, shiitake mushroom shreds and winter bamboo shoots on the egg skin.
8. Then roll it up and wrap it up.
9. All are made like this, and then sealed with plastic wrap. I think it's too monotonous to settle things.
10. Because this feels too monotonous, I made a balance and made a bird with chocolate (if you don’t like the shape, just ignore this one)
11. Make a backup
12. Put a little bit of cooking oil in the pan, and then put the finished product into the pan and fry on low heat.
13. Fried on both sides until golden brown.
14. Change the oblique knife out of the pot
15. Loading
Tips:1. Adding water-based starch to the egg liquid can make the egg easier to form and make the egg skin more elastic and not easy to break!
2. You can't pour oil into the pot, but brush the oil. A thin layer is enough. If the oil is too much, the egg skin will easily foam and affect the appearance!
3. When the rolled squid is put in the pan, it is enough to fry the squid on both sides, because the inside itself is cooked!
