How to make egg skin sea bass roll

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged. Today I will teach you the specific steps of making egg skin sea bass rolls.

1. Soak the scallion and ginger slices in water (about 15ml). After a few minutes, it will become scallion and ginger water.

2. After the sea bass is processed, use a knife to slice off the two complete pieces of fish meat along the fish bones, and place the fish meat and skin side down on the chopping board

3. Use a knife to remove the fish meat (make sure there are no fish bones), then chop it into fish paste

4. Put the fish paste into a bowl, beat an egg white, onion and ginger water, dry starch (5 grams), and salt and mix well.

5. Beat the eggs into egg liquid, pour in cooking wine and starch water (3 grams of dry starch to 10ml of water) and mix well. Apply a layer of oil on the pan and fry both sides to make an omelet.

6. Place the pancake on the chopping board and let it cool slightly, then evenly cover it with fish paste.

7. Cover with a piece of seaweed, roll from one end to the other, wrap it with plastic wrap, and tighten the two ends.

Today’s introduction to egg-crusted sea bass rolls ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!