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  • Rolled Egg Pancack with Pork Filling

Rolled Egg Pancack with Pork Filling
  • 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
  • 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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