Love to Eat Homemade Sausage and Do It If You are Afraid of Trouble! No Casing, No Need to Pour, Not Afraid of Boiling Water

Name: Love to Eat Homemade Sausage and Do It If You are Afraid of Trouble! No Casing, No Need to Pour, Not Afraid of Boiling Water
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork stuffing; 5 egg; 15g Green onion ginger; 15g Soy sauce; 10g sesame oil; 1g Thirteen incense; a little Potato starch; a little White pepper; 2g salt; 10g Oyster sauce

by Love braised pork

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The most difficult thing to do is to spread the egg crust. It must be spread thin and not broken, and it is better to have the same thickness and evenness. The final rolled product will have a high value. If the technology is not too good, you can talk to me. Also choose this kind of pancake machine as an auxiliary tool to spread the egg skins! No technique is required, just break up the eggs. In fact, this is used for making crepes, but I developed it to make egg crusts and the effect is really good. Haha, smart me! The egg crust I made in a pan has never been so even, and it's really thin haha! If I use a pan stand by myself, I guess the thin one will look ugly than the thick one.
The finished egg skin should be brushed with a layer of starch water so that the meat filling will be spread. The steamed product will not be easy to separate the skin and filling. My roll is not thick, so it will be cooked after 15 minutes of steaming. If it’s thick, then steam it for a while. It feels like eating this is really the same as eating sausage, but it’s much simpler than sausage. It doesn’t need casings, and it doesn’t need to be filled. It can be eaten after it’s cooked. The casings are boiled in boiling water. It's really good. If you are interested, try it out! "

Love to Eat Homemade Sausage and Do It If You are Afraid of Trouble! No Casing, No Need to Pour, Not Afraid of Boiling Water

1. First, prepare all the ingredients. For the eggs, it is better to choose the egg rolls made with firewood eggs to look better. The red eggs I used are light in color, so the finished product is not satisfactory.

Love to Eat Homemade Sausage and Do It If You are Afraid of Trouble! No Casing, No Need to Pour, Not Afraid of Boiling Water recipe

2. Knock the 5 eggs into a bowl and beat them up for later use. Pay attention to beating as much as possible to make the egg skins even and good-looking.

3. Use a sieve to pour the egg liquid into the container provided with the pancake maker.

4. Just plug in the power and turn on the switch to warm up the crepe maker. It takes about three minutes.

5. Then take the pancake maker and use the heated side to wash down and dipped in egg liquid.

6. Turn it over quickly, put the crepe maker on the table and wait for tens of seconds, and wait until the surface of the egg crust is dry.

7. Then take the crepe maker and buckle the finished egg wrapper on the chopping board to let cool.

8. While cooking the egg crust, put the minced meat in a large bowl, add 15 grams of minced green onion and ginger, a spoonful of oyster sauce, 15 grams of light soy sauce, 10 grams of sesame oil, 1 gram of thirteen incense, 2 grams of salt and a little white pepper Mix well.

9. Finally, add a teaspoon of about five grams of starch and mix well. Don't have too much starch or the taste will not be good.

10. Add some potato starch with a little water to make a thicker starch water.

11. First brush the starch water evenly on the egg skins.

12. Then spread a layer of minced meat on the lower half of the egg skin, leaving some blanks on the left and right.

13. Then roll it up from bottom to top, and pay attention to the tightness of the roll and the two ends to be nested and sealed.

14. After they are rolled up, they are placed on a steamer covered with cloth.

15. Put it in the steamer and boil it and steam for 15 minutes. If you have a thicker roll, extend the steaming time.

Tips:
Tips: Be careful not to make the egg crust too tender, otherwise it will break easily. Also, brushing the egg crust with starch water is more conducive to sticking to the meat, so that the skin and meat will not separate when cooked.