1. Forgot to take pictures! I try to be as detailed as possible. Pork filling, put half a spoon of rice wine, white pepper (a little bit is good), salt, and a little bit of soy sauce. Stir clockwise
2. Knock the eggs into the bowl, add salt, rice wine, and sesame oil, and then mix well.
3. Put the oil in the pan and heat the pan, I use a thick egg-cooked square pan. . Pour in one third, it's easy to cook, turn it over quickly, but be careful not to break the shape. If there is too much oil, you can put kitchen paper on the plate. The same is true for the quiche later. If it is too hot, leave it aside for one minute.
4. Take out a quiche, (because my quiche does not need to be trimmed), put the meat on the quiche, just a thin layer, leaving space on the left and right. Then gently roll from the outside to the middle, roll to the middle and stop; the other side is the same, roll to the middle and stop. If the shape is ugly, it can be trimmed with scissors.
5. Put a few egg rolls on a plate and steam them in a steamer. Because it is very familiar, it will be OK in a while. After taking it out, the soup is not necessary. Gently take out an egg roll and cut it according to your favorite ratio. Just put the plate.
Tips:In fact, there are no photos of the process, I have tried everything to describe as detailed as possible. Feeling complicated is actually very simple.
I will make up the photo next time I do it.
