Phoenix Roll with Pork Floss and Seaweed
1.
After the egg liquid is beaten, add sugar and salt, mix well, then add melted liquid butter and mix well
2.
Sift in the low-gluten flour and mix it into a uniform batter. The state of the batter is a bit like semi-melted ice cream.
3.
First of all, we must preheat the egg roll mold. The degree of heat is that you can feel the heat when you place your hand at a height of about 10cm. After preheating, it is recommended to bake on a low fire so as not to be too late to operate
4.
Use an ice cream spoon to dig up half of the batter to the upper middle of the egg roll mold, quickly close the egg roll mold, the heat will come out, about 20-30 seconds, turn over and continue to bake
5.
During the period, I opened it and looked at it. It was a round pie. Put some batter on the middle of the top of the pie, put a piece of seaweed as shown in the figure, close it, turn it over (the seaweed is under the cake at this time) and continue to bake it. Combine seaweed and pancakes
6.
You can fold it when there is a little golden yellow on the side. First put a little meat floss in the middle, and fold the left side to the middle, the position is about 1 cm wider than the seaweed sheet. Similarly, the right side is also folded to the middle, and finally from the bottom to the top (do it in the opposite direction on the picture)
7.
Close the mouth and gently press down to fix it and take it out
8.
The thin egg roll skin is so crispy that it is endless aftertaste. The loose and delicious floss and seaweed are unforgettable. One by one, you can keep holding and eating.
9.
Separate a few spoonfuls of batter, add some chopped green onions to make a green onion egg roll, this one is just a roll with chopsticks
