Golden Pork Omelet
1.
Add the marinade to the ground pork, mix well, beat in one direction until the gum is glued; beat the egg into a bowl, add 1/5 tablespoon of salt and 1 tablespoon of cornstarch, and beat evenly into an egg mixture.
2.
Heat the dry pan, pour 1 tablespoon of oil, wipe the bottom of the pan with kitchen paper, soak up the remaining oil, first pour half of the egg liquid into the pan and flatten it to make a round egg crust.
3.
Shovel the egg skins gently and spread them out in a dish; repeat the steps of Practice 3 to spread the remaining egg liquid into egg skins and spread them out in a dish.
4.
Scoop an appropriate amount of ground pork into the middle of the two egg skins, spread it out with a spoon, and lightly press it firmly.
5.
Roll up from one end of the egg skin to the middle, roll it to the end of the egg skin and press tightly to form a cylindrical pork omelet, then wrap it with tin foil and compact it.
6.
Boil the water in the pot, put the pork omelet wrapped in tin foil, cover and steam over high heat for 25 minutes.
7.
Take out the pork omelet and let it cool. After removing the tin foil, use a knife to diagonally cut into pieces and place them in a plate. Serve.
Tips:
1. Tips for spreading the egg skins: First, heat the dry pot on a strong fire, then pour a little oil in after changing it to a low fire; second, absorb the remaining oil with kitchen paper, and smear the bottom of the pot; third, pour half of the egg liquid into the pan and spread To form egg skins; Fourth, after the egg liquid has solidified, gently scoop up the egg skins and place them in a dish to spread out.
2. The main points of spreading the egg skin: First, grease the shovel, otherwise it will stick when shoveling the egg skin, and it will be easy to break the egg skin; the second is to be as light as possible when shoveling the egg skin, if the egg skin is broken The minced meat will leak out; third, the egg skin should be opened on a low fire, and the egg skin will be dried and shredded by using a high fire.
3. The seaweed used for sushi is placed on the meat filling and rolled into an omelet together with the egg crust. The seaweed can absorb the excess fat of the meat filling and make the steamed pork omelet taste more refreshing and delicious.
4. Tin foil is an indispensable tool for this dish. It is used to wrap the egg rolls, which can not only make the shape better, but also lock the gravy and taste more delicious.
