To prepare the egg skin meat rolls

Egg skin meat rolls

Ingredients: 300 g minced meat

Accessories: 75 grams of seaweed, 100 grams of eggs

Seasoning: salt, monosodium glutamate, cooking wine, egg white, water starch, sesame oil, green onion, ginger, pepper

Directions: 1. Wash and chop the green onion and ginger; put the meat filling in a bowl, then add pepper, monosodium glutamate, cooking wine, egg white, water starch, minced ginger, sesame oil and salt and stir evenly as a filling.

2. Beat the egg yolks into a bowl, add salt and water starch and stir, put them in the pan and unfold into egg skins.

3. Lay the egg skin flat, put in the meat filling, spread the seaweed, then coat with a thin layer of meat filling, clamp the sides and roll it into a cylinder, wrap it in gauze and put it on the plate, put it in the steamer basket and steam for 20 minutes, take it out and cool it.

Features: This dish is yellow, red and black, the color is bright and beautiful, and the taste is fresh and tender. Tip: Use egg yolks when making egg skins. In this way, the color of the egg skin will become golden and beautiful.

Tips for buying fresh meat

Fresh meat of good quality must: shiny muscles, uniform red, fat white (cow, cart, rabbit or yellowish); muscle appearance is a little dry, or a little moist, non-stick hands; the four nests after squeezing the muscles should be quickly restored, smell normal, the broth is transparent and clear, the grease gathers on the surface of the soup, there is a fragrance.