How to make egg skin seaweed Ruyi roll

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces the egg skin and seaweed Ruyi roll to you. Let’s learn it quickly.

1. Prepare ingredients: eggs, seaweed, carrots, and celery.

2. Prepare minced pork and marinate for a while with salt, sesame oil, cornstarch, pepper and a little light soy sauce.

3. Crack the eggs and add a little salt and mix well.

4. Cut carrots and celery into thin strips.

5. Put some oil in the pan, turn on medium-low heat, scoop a small spoonful of egg liquid into it, and shake the egg liquid to make it evenly distributed. (Remember to be patient when boiling the egg skin)

6. After the egg skin is blanched, use chopsticks to gently pick up the egg skin from the edge and place it on the prepared large plate.

7. Here is a trick: take a piece of seaweed and spread the pork filling evenly on it. (When I first made it, I put the pork filling directly on the egg skin, which made the egg skin break easily)

8. Then take a piece of egg skin and place it on the seaweed with the meat filling, then turn it over to form (the egg skin is at the bottom, the meat filling is at the top, then the seaweed is on top and then the meat filling, so that the egg skin will not break easily)

9. Place carrot and celery sticks on top of the minced meat. (As shown in the picture)

10. Roll back and forth to the middle (as shown in the picture).

11. Turn the rolled egg roll over and put it aside. Put it in the steamer and steam for 15 to 20 minutes (depending on the time).

12. Steamed egg rolls.

13. Take an egg roll, cut off the head and tail, then cut it into small pieces evenly and place it on a large plate.

14. All the egg rolls are cut, arranged on a plate, and garnished with coriander.

You can’t miss the recipe for today’s egg skin and seaweed Ruyi rolls. It is simple, nutritious and rich. So dear housewives, hurry up and try to make it for your family.