Minced Meat and Egg Rolls
1.
Prepare ingredients: minced pork and eggs
2.
Carrots and water chestnuts are peeled, washed and cut into small pieces
3.
Chopped green onion and minced ginger
4.
Put chopped green onion, ginger, carrots, water chestnuts, salt, fresh soy sauce, 5g cornstarch, white pepper in the meat filling
5.
Stir well and set aside
6.
Making water starch: add 15g water to 5g cornstarch and stir evenly
7.
Make roux: Pour 10g water into 5g flour and mix well
8.
Put a little salt and cooking wine in the egg, then pour in water and starch and beat evenly
9.
Pour a little oil into the pot, spread evenly, and turn on medium and small heat
10.
When the pan is hot, scoop a spoonful of egg liquid
11.
Pour into the pot and turn the pot to spread out into a round omelet
12.
Take it out after the egg is solidified
13.
Spread the minced meat on the egg skin (leave a little space at the top)
14.
Roll up from bottom to top, smear roux on the seal, roll up
15.
Pour water into the pan of the rice cooker
16.
Put the rolled egg rolls in the rice cooker basket and close the lid
17.
Press the "function" button after the rice cooker is powered on
18.
Select the "steam" function, and then press the "start" button. The working time is displayed as 1 hour. Actually, it only needs to be steamed for 20 minutes after SAIC. After steaming, cut into small portions and enjoy!
Tips:
Water chestnuts are added to the meat, it tastes crisp and tender, and the taste is particularly good. Of course, you can also replace it with lotus root or yam
