Two-color Omelet Meat
1.
First chop the pork into minced meat; (two-eight fat is more appropriate)
2.
Finely chop the green onion and ginger and set aside;
3.
Then put the minced green onion and ginger into the minced meat, then add some salt, cooking wine, light soy sauce, oyster sauce, pepper and chicken essence;
4.
Beat in another egg and stir evenly;
5.
Then add two spoons of starch;
6.
Whisk in one direction and put it aside for later use;
7.
Next, make the egg skins: first beat 4 eggs into a bowl;
8.
Then add 2 tablespoons of starch and beat evenly;
9.
You can sift it to make the egg liquid more delicate;
10.
Then divide the egg liquid into two equal parts, add a little red yeast rice powder to one part and mix evenly;
11.
For non-stick pan, wipe the pan with a kitchen paper towel moistened with oil;
12.
Then use a large spoon to scoop a spoonful of egg liquid around the circumference of the pot and pour it in, then pick up the pot and shake it so that the egg liquid is naturally flattened;
13.
After frying on low heat until the surface of the egg skin is solidified, use a spatula to gently lift up along the edge of the egg skin, and then continue to fry the remaining egg liquid;
14.
Take a piece of egg skin, put in an appropriate amount of meat and smooth it with a spatula;
15.
Then roll up from the bottom end;
16.
Roll up all the egg rolls in turn;
17.
Then put it in a steamer and boil on high heat, then turn to medium heat and steam for 20 minutes;
18.
After the steamed omelet is cooled, slice it and put it on a plate, and then steam it again. It can be eaten as it is, or it can be topped with homemade sauce according to personal taste.
Tips:
When rolling the meat rolls, the strength should be evenly rolled up a little tightly; the steamed egg rolls should be cooled and cut, and the eagerly cuts are easy to disperse!