Two-color Omelet Meat

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!