- Rolled Egg Pancack with Pork Filling
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Rolled Egg Pancack with Pork Filling
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Ingredients
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- 1/2 pound finely grounded pork
- 2 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Chinese rice wine
- 1 teaspoon salt
- 1 well beaten egg
- 3 large eggs for pancakes
- 2 teaspoon peanut oil or vegetable oil
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Preparation
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- Combine the pork, soy sauce, cornstarch, wine, salt and beaten egg. Mix them in a bowl until well blend
- Brush the bottom of a 8 inch pan with 1 teaspoon of oil. Pour in half of beaten eggs. Tip the pan from side to side until a thin, round pancake forms For the best result, cook about 30 seconds, lift it up and trasfer it to a plate.
- Repeat the same procedure for the second pancake.
- Reserve uncook egg.
- Spread a half pork filling over each pancake.
- Roll them tightly.
- Seal the edges with a little reserved uncooked egg. Press the edges together firmly.
- Lay the pancakes on a heatproof plater in a steamer. Steam the pancakes for 20 minutes.
- Remove the platter from the steamer.
- Cut the rolls diagonally into 1/2 inch slices.
- Serve hot or cold.
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