Mushroom Pork Egg Roll

Name: Mushroom Pork Egg Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; 6 egg; 8 Shiitake Mushrooms; 1 piece tomato; 1 stage carrot; Some Chopped ginger onion; 2 tablespoons Cooking Wine; Some starch; 2 tablespoons salt; 2 tablespoons ketchup; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce

by Uncle Xuan is a fat girl

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I am a person who loves to eat eggs, but my family is carnivorous. I opened the refrigerator today and found that there was still a carrot, a tomato, a small piece of pork, and a few mushrooms. Scrambled eggs with tomato + fried pork with carrot = too monotonous, too uncreative, and too fresh, so I decided to add them together and make an egg roll!
The egg rolls are not only delicious, they are also well preserved, and they look very beautiful. It's really appetizing. Hurry up, this method of mine is definitely a must-learn for newcomers, a must-do for lazy people, and a super simple and delicious zero-failure recipe that lovers must master!
In short, it's super delicious, super good-looking, and super fun! It's a great love! Without further ado, go to the spectrum! "

Mushroom Pork Egg Roll

1. Prepare a tomato. Tomatoes are optional and can increase the umami taste. Cross the tomatoes and soak them in boiling water for 30-60 seconds to peel them. Cut half into pieces for later use, and half into small dices.

2. There is no need to add water to the eggs, and enough starch is added, which is about 6 eggs and two spoons of starch.

3. Dice a section of carrots, wash the shiitake mushrooms in bubble water and dice, wash and dice the two green onions, and chop the pork into minced meat. As shown in the picture, clockwise are diced carrots, minced pork, diced mushrooms, diced tomatoes, and chopped green onions. Add three spoons of starch, two spoons of salt, two spoons of light soy sauce, one egg, two spoons of cooking wine and one spoon of oyster sauce, then stir vigorously!

4. Heat a pan with cold oil, add small pieces of tomato, pour two spoons of tomato paste, add a small bowl of water, and cook until the tomatoes are about to melt.

5. Put the tomato residue in the filling, pour the tomato juice into the egg mixture, and stir.

6. Heat the pan with cold oil, pour the egg liquid, shake the pan to make it non-stick, puncture the bubbles, and smear the egg liquid to make up.

7. When the egg mixture is about to fry, turn off the heat, and the egg skin is complete!

8. Repeat the fourth step to make egg skins. Set it out and let it dry.

9. Spread the meat evenly. Roll up from bottom to top.

10. Because I have a lot of egg liquid, I made 4 egg rolls in total. Put those you don't eat temporarily in the refrigerator.

11. Try steaming an egg roll. It takes 20 minutes to steam with cold water.

12. After it is steamed, wait for it to cool down, then cut it into small pieces. Arrange! Does it look like sushi rolls?

Tips:
1. The egg liquid must be added with a little more starch, without adding water. To make an egg roll, just beat two eggs, and so on.

2. Children who like to eat shiitake mushrooms can add more shiitake mushrooms, which are super delicious.

3. When marinating pork fillings, add starch and eggs to make the fillings more sticky and tender.

4. When spreading meat filling, don't spread it too thick, otherwise it will fall off when rolled up.

5. After steaming the egg rolls, wait for it to cool before cutting into small pieces. Otherwise, it won't be strong and won't make a block.

6. If the taste is not enough when you eat it, you can dip it in soy sauce.

7. Tomatoes are actually optional. If there are other ingredients in the home that are not compatible with pork and eggs, you can put them in.