1. Take the frozen krill meat out of the refrigerator, soak it in cold water together with the packaging, and thaw it.
2. After washing the carrots, peel off the skin, then use a knife to cut into finely chopped carrots.
3. After the krill meat is thawed, take it out and place it on the cutting board, and chop it lightly with a knife. The krill meat itself is very fine, just a little chop, it will be more delicate.
4. Put the chopped krill meat in a bowl, then add salt, pepper, ginger juice and starch, and stir well.
5. Put all the chopped carrots into the krill bowl and stir evenly with chopsticks. Then put in a spoonful of sesame oil, stir again, and it's all right.
6. Knock three earthen eggs into a bowl, add a teaspoon of fine salt, and beat until scattered and set aside. Heat the pan, brush a little cooking oil, keep the heat low, and cut the egg liquid into egg skins.
7. After the egg skin is fried, spread it out on the cutting board, cut off the edge part with a knife, and arrange it into a square.
8. Spread the carrot and krill filling flat on top of the egg crust, spreading it as evenly thick as possible.
9. From the bottom up, use the egg crust to roll up the carrot and krill filling, making it as tight as possible.
10. After the egg rolls are done, put them in a flat plate, brush the plate with a thin layer of cooking oil to prevent sticking, and then cover with a high-temperature-resistant plastic wrap.
11. Put an appropriate amount of water in the pot, boil on high heat until it boils, then put it in the steaming grid, place the egg roll plate on the steaming grid, and steam for about ten minutes on medium heat.
12. After the egg roll is steamed, take it out and let it dry until it is not hot, cut it into small pieces with a knife, and put it on a plate before serving.
Tips:1. It is best to use a flat-bottomed non-stick pan for frying egg crust, which is easier to operate. You only need two drops of oil in the pot, and you can apply it with an oil brush or kitchen paper towel.
2. When the steamed egg rolls are covered, they should be covered with high-temperature-resistant plastic wrap. The purpose is to prevent water from falling into the dish.
