Minced Egg Roll

Minced Egg Roll

by Grid blue

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

The egg wrapper is wrapped with well-tuned minced meat, all kinds of delicious, a must-have for the table.

Ingredients

Minced Egg Roll

1. Prepare ingredients

Minced Egg Roll recipe

2. Cut the pork (front leg) into pieces, and cut the scallions into sections

Minced Egg Roll recipe

3. Put the chopped pork and green onions into the Joyoung baby stick

Minced Egg Roll recipe

4. Put the lid on, combine the host and grinding cup

Minced Egg Roll recipe

5. Plug in the power and press the button directly

Minced Egg Roll recipe

6. About 20 seconds, the minced meat is ready, which is very convenient. The beaten meat is also very good

Minced Egg Roll recipe

7. Put the minced meat in the container

Minced Egg Roll recipe

8. Add salt, chicken essence, light soy sauce, five-spice powder, vegetable oil

Minced Egg Roll recipe

9. Stir well and set aside

Minced Egg Roll recipe

10. Beat an egg into the bowl. Add a teaspoon of starch and a teaspoon of water

Minced Egg Roll recipe

11. Break up and stir evenly

Minced Egg Roll recipe

12. Filter the egg liquid with a strainer

Minced Egg Roll recipe

13. Pour into the saucepan

Minced Egg Roll recipe

14. Turn on the fire and fry into thin egg cakes

Minced Egg Roll recipe

15. Put the fried egg cake on the chopping board

Minced Egg Roll recipe

16. Cover with minced meat

Minced Egg Roll recipe

17. Roll up from a section

Minced Egg Roll recipe

18. Steam box water storage

Minced Egg Roll recipe

19. Put in egg rolls

Minced Egg Roll recipe

20. Select pure steaming function, steam for 20-15 minutes

Minced Egg Roll recipe

21. Take out the steamed egg and minced meat rolls, let cool and slice

Minced Egg Roll recipe

22. It's delicious no matter how you eat~

Minced Egg Roll recipe

Tips:

A dish that I often ate when I was young, my mother would make some during the holidays or go to a reliable store to buy a few. Our hometown is called "Rolling Curtain"~

Comments

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