1. Beat 5 eggs and 2 duck eggs into a bowl, add a little cooking wine and cooking oil, beat them up, and set aside.
2. Peel the horseshoes, soak the fungus and mushrooms, wash the carrots, horseshoes, fungus, shiitake mushrooms, green onions, ginger, chop, mix, salt and marinate for 10 minutes, add minced meat, 1 egg, cooking wine, oyster sauce, soy sauce, Stir thirteen incense, salt, sugar, cornstarch, and edible oil in one direction to make meat filling.
3. Heat the pan, wipe a little oil, put in an appropriate amount of egg liquid, spread evenly and flatten it into a thin egg skin, keep a low heat throughout the process, and take out the egg liquid after it has solidified.
4. Place the minced meat on one end of the egg crust and roll it up slowly and tightly.
5. Wrap each egg roll with tin foil, tie both ends, and roll it as tight as possible.
6. In a pot with cold water, steam on high heat for about 15 minutes after the water is boiled, take it out and let cool.
7. Remove the tin foil from the cold egg rolls, cut into sections, and place them on a plate.
8. Wash the greens, cut them in half, put water in the wok, boil, put a little salt, a few drops of oil, add the greens to blanch them, pick them up, and place them on the side.
9. Pour out the water in the wok, heat the wok, add oil, goji berries, and thin gorgon, and pour it evenly on the surface of the egg rolls and green vegetables.
10. Appreciation of the finished picture.
Tips:1. Adding duck eggs can increase the toughness of the egg skin, and it is not easy to break.
2. Adding edible oil to the egg liquid can prevent stickiness, and adding cooking wine can remove the eggy.
3. When steaming the egg rolls, wrap them in tin foil, roll them as tight as possible, and remove them after cooling, so that the steamed egg rolls are not loose and keep the shape of a cylinder.
