How to make fried preserved vegetable rolls

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Let me introduce to you a pan-fried preserved vegetable roll. You can make it at home in the future.

1. Fry the egg skin first: Mix 10 grams of corn starch with 20 ml of cooking wine, add to the beaten egg liquid, pour into the electric baking pan in four batches, and fry into a thin egg skin. I used an electric baking pan, which is easy to control the temperature and not easy to burn. The egg liquid with cooking wine and starch is easy to shape when fried, and the fried egg skin is not easy to crack, has good toughness and good color. The egg skin I made is very thin, you can basically see your fingers when you put it on your hand. This kind of egg skin is easy to use when rolling vegetables

2.1 Add the soaked and cleaned pickled mustard greens and stir-fry, add some sugar to enhance the flavor, add 10 ml of cooking wine to remove the fishy smell, and whether to add salt depends on the saltiness of the pickled mustard greens. I soaked the pickled mustard greens for a long time, and the saltiness was basically gone, so I added 1 gram of salt. After adding all the seasonings, add about 100 ml of water and cook for a while. Finally, dry the water completely. As the last picture shows, there is no water left in the middle of the wok. You can serve it out and set aside.

3.2 After sautéing the minced ginger, add the minced meat and stir-fry until cooked. (Leave some minced meat for later use)

4.1 Spread the fried preserved vegetables evenly on the battered egg skin and roll it up with the help of sushi mat

5.2 Spread the egg skin on the sushi curtain, add 5 grams of corn starch to the remaining minced meat, add a little water to make a paste, and spread the paste evenly on the egg skin. This is done to ensure that the egg roll can be well formed and not loose after rolling.

6. Steam all the rolled egg rolls for 12 minutes

7. Let the steamed egg rolls cool down a little and then cut them into pieces. Heat the electric baking pan and brush it with oil. Dip the two pieces of egg rolls in dry starch and fry them on both sides in the baking pan until they are formed. The sticky starch is used to prevent the filling inside from falling out and to make it easier to shape.

8. Put the fried egg rolls on a plate

Now that you have left your mother's arms, it seems unrealistic for you to cook by yourself. But now that you know how to make pan-fried preserved vegetable rolls, you can really try it. It is not only delicious but also healthy.