How to make salty scallion oil egg rolls, and how to make chive meat floss egg rolls?

Do experiments, first put less, and then increase the amount.

150 grams of high-gluten wheat flour, 50 grams of low-gluten wheat flour, 30 grams of sugar, 100 grams of water, 2 grams of salt, 5 grams of milk powder, 3 grams of dry yeast, 20 grams of butter, 30 grams of egg mixture, 100 grams of meat floss, 10 grams of chopped green onion, appropriate amount of white sesame seeds, appropriate amount of whole egg mixture, appropriate amount of salad dressing.

Mix the bread portion with all ingredients except butter.

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Knead until the skin is smooth and add the butter.

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Rub into the glove film.

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Cover with bag film and ferment for 40min.

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Use a rolling pin to roll out the dough to a square of about 300*300 (mm). The dough should be rolled out in 300*300 as much as possible, not too much difference, otherwise it will be impossible to control the thickness, too thick bread rolls can not be rolled up, too thin bread is easy to dry.

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Cover with a fresh-keeping bag and ferment for 30min.

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Brush with egg wash. Please click Enter a description.

Sprinkle with white sesame seeds and chopped green onions.

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Bake in an oven preheated to 190° 150° for about 12min. During the baking process, the skin of the bread roll can be baked until golden brown, and the bottom does not need to be colored.

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Allow the bread to cool for a while and spread the bread on top of the bag (bottom up). Don't wait until it's completely cool, the bread will break easily, and you can do it when it's warm.

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Spread a layer of salad dressing on the bottom.

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Sprinkle evenly with a layer of meat floss.

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Cut 3cm on one end of the bread slice (no need to cut it).

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Slowly roll up from the cut end and roll it tightly with a little force.

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After rolling tightly, wrap the bread roll and place it next to it to let it stick tightly.

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Leave it for about 10min and open the fresh-keeping bag.

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Remove both ends of the roll.

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Divide the rolls into 6 equal pieces.

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Spread the salad dressing on each of the 6 cake rolls and dip them in the meat floss.

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Materials:

2 tablespoons of flour, 1 egg, appropriate amount of meat floss, appropriate amount of salad dressing, appropriate amount of green onionsMethod

1.Whisk the flour, eggs, shallots, salt into a batter.

2.Put oil in a pan, pour the batter into the pan and fry until golden brown on both sides.

3.Spread the salad dressing, top with meat floss and roll into strips.

<> ingredients: 108g of high-gluten flour, 2 eggs;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pretzel salt, appropriate amount of sesame oil, 22g shallots and egg cakes.

Prepare the materials.

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Finely chop the shallots. Please click Enter a description.

Beat the eggs into the flour. There are 3 yolks because the big egg is double-yolked.

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Stir the eggs lightly with the flour and add the salt and pepper.

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Add some peanut oil.

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Add chopped green onions. Please click Enter a description.

Finally, add a little sesame oil and stir well.

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Put some oil in a nonstick skillet.

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Pour in an appropriate amount of batter and turn the pan so that the batter spreads evenly across the bottom of the pan.

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After the bottom is formed, you can turn it over and continue frying until both sides are a little browned.

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Tips: Ordinary pancakes, no tricks. It should be fried into small round cakes one by one, so that they cook quickly and are easy to turn over.

<> Ingredients: 200g flour, 2 eggs;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of white pepper, appropriate amount of water, appropriate amount of chopped green onion, and egg rolls with green onions.

Add white pepper to the flour and add salt to taste.

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Add a dash of chicken bouillon.

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Add an appropriate amount of water and stir into a thick batter.

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Beat 2 eggs and chop the green onion into an appropriate amount.

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Brush the pan with oil, pour the stirred batter into the pan and spread out into a dough <>

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When the dough is almost 8 years old, put the egg liquid on the dough and quickly spread the egg liquid evenly with a spatula <>

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Sprinkle with finely chopped shallots.

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When the egg is about to set, roll up the egg cake from one end <>

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Then brush with a little oil on both sides and fry until golden brown. Cut into cubes and serve.

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Tip: Don't make the batter too thick, it's not easy to flatten if it's too thick.

When the egg liquid is about to solidify, it will be rolled up, and it will not roll out if it is late.

<>Ingredients

70 grams of low-gluten flour.

Corn oil to taste.

Salt to tasteAccessories2 eggs.

Sugar, chopped green onions, to taste.

Steps to prepare the chives omelet

1) Prepare the ingredients.

(2) First, add two whole eggs, salt and sugar to a deep dish and mix until the sugar and salt are dissolved.

(3) Then add the low-gluten flour and mix until there is no dry powder.

(4) Then add the chopped green onion and cooking oil.

(5) Pour the treated egg liquid into the electric baking pan.

(6) Take it out in about 1 minute, roll it, cut it, and arrange it.

Tip: Preheat the pan for five minutes

Ingredients: 200 grams of flour, 100 grams of hot water, 1 egg, chopped green onion, 3 taels of meat floss, 2 taels of sweet corn kernels, appropriate amount of lettuce, a little salt, a little salad oil.

Method: 1. Heat the flour with water and form a smooth dough, cover it with plastic wrap, and let it cook for half an hour;

2. At this time, you can heat the sweet corn kernels and wash the lettuce with cool boiled water and dry it for later use;

3. Divide the dough into several portions and roll it out into pancakes; Grease both sides of the dough;

4. After the oil in the pot is hot, turn on the low heat, apply a thin layer of oil with a small brush with paper fire in the kitchen, and put in the pancakes;

5. Fry at the bottom until golden brown;

6. Heat the pan with less oil, pour in the egg liquid, the egg liquid on the surface is solidified, and spread the fried cake on the egg cake surface;

7. Fry the side with the egg wash until golden brown.

8. Wrap the meat floss, corn kernels and lettuce, cut it into small pieces, and coat with tomato sauce.

Boil the water and blanch the spinach, take out the cold water, squeeze out the water and chop it, beat the eggs into a bowl and put the cooking wine, put in the salt, put in the chopped spinach, stir well, then use the hot pan and cold oil to simmer, pour in the egg liquid, sprinkle the cheese crushed until it solidifies, roll it up from one side of the egg cake, fry it over low heat until golden on all sides, and the delicious egg roll is ready.

1.Wash the chives and cut off the white onions, cut the green onion leaves into chopped green onions, beat the eggs in a bowl and add starch, and beat evenly. 2.

Wash and drain the pork hind leg meat, chop it into a fine meat filling, add the remaining water starch, white sugar, salt, chopped chives, and stir well. 3.Put an appropriate amount of oil in a frying pan, heat it over low heat until it is hot, pour in an appropriate amount of egg liquid, let the egg liquid evenly cover the bottom of the pot, on behalf of the egg liquid solidified, use a wooden spatula to gently put the egg skin glass on the side of the pot, and then pour the whole egg skin into **, and spread the remaining egg liquid into egg skin in turn.

4.Take a piece of egg skin, spread an appropriate amount of ground pork on the egg skin so that the meat filling is evenly dissatisfied, then gently lift one side of the egg skin and roll it inward, rolling the whole egg skin covered with meat filling into a roll. 5.

Bring the heat to a boil, move the rolled egg rolls into the steamer with water in the steamer, steam them for eight minutes, take out the egg rolls and cool them slightly, and cut them into two-centimeter-thick sections with an oblique knife.

Ingredients: 3 eggs, 300 grams of pork hind legs, 200 grams of chives, 2 tablespoons of water starch, 1 teaspoon of salt and sugar, 1 tablespoon of oil.

Method: Wash the chives and cut off the white onions, and cut the green onion leaves into chopped green onions. After beating the eggs in a bowl, add water starch and beat well.

Wash and drain the pork hind leg meat, chop it into a fine meat filling, add water starch, white sugar, salt, chopped chives, and stir well.

Put an appropriate amount of oil in a frying pan, heat it over low heat until it is hot, pour in an appropriate amount of egg liquid, let the egg liquid evenly cover the bottom of the pot, and after the surface egg liquid solidifies, gently peel off the egg skin on the side of the pot with a wooden spatula, and then pour the whole egg skin into **, and spread the remaining egg liquid into egg skin in turn.

Take a sheet of egg skin, spread an appropriate amount of ground pork on top of the egg skin so that the meat filling is evenly covered with the egg skin, then gently lift one side of the egg skin and roll it inward to roll the whole egg skin covered with meat filling into a roll.

Bring the water in the steamer to a boil over high heat, transfer the rolled egg rolls to the steamer, and steam for 8 minutes. Take out the egg rolls, cool them a little and cut them into 2cm thick pieces with an oblique knife. The delicious egg roll with green onion is ready.

Wash the chives, cut into chopped shallots and set aside.

Whip the pork evenly, wash it, drain the water, chop it into a fine meat filling, add a teaspoon of cornstarch water and an appropriate amount of sugar, salt, sesame oil, then add the chopped chives, stir well, and marinate for half an hour.

2 eggs, put them in a bowl and stir well, put an appropriate amount of vegetable oil in the pan, heat over low heat until 50% hot, pour in the egg liquid, pick up the pan and turn it around, let the egg liquid evenly cover the bottom of the pot, heat over low heat until the surface of the egg liquid solidifies, carefully remove the egg skin, and put it in a slightly larger dish.

Spread the pre-marinated pork filling on the egg skin so that the egg skin is evenly covered with the pork filling, then gently lift one side of the egg skin and roll it inward to roll the whole egg skin covered with meat filling.

Boil the water in the steamer over high heat, move the rolled egg rolls into the steamer, steam the steamed egg rolls for about 8 minutes, take them out, and cut them into small pieces with an oblique knife after cooling.

The method of green onion egg roll is, half a pound of flour, two eggs are stirred and poured into the flour, put a tablespoon of sesame oil, put some salt and put some monosodium glutamate, like to eat spicy put some chili powder, and then pour in three taels of warm boiling water, the temperature is not hot with your hands, stir the flour evenly, heat the pot (medium-low heat) and pour sesame oil, the amount of oil is the same as the fried side dishes, and then pour the good flour into the pot with a spatula, and when the flour is half cooked, sprinkle the chopped green onion evenly on the flour, Then turn one side of the flour poop and cover it on the other side, press it a few times with a spatula, and then turn the flour poop over and use the spatula a few times, and pour it into the bowl when it is cooked after a while. This is a meal replacement and delicious.

Preparation of egg rolls with green onions.

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1.Crack the eggs into a bowl, add salt and pepper to the appropriate amount and stir well; Finely chop the chives, pour into the egg mixture and stir well.

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2.Spread a thin layer of oil in a frying pan, pour in a thin layer of chives egg mixture, fry on low heat, and fry until the bottom of the egg cake is cooked, when the surface is just cooked, roll it up and put it on the side.

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3.Then pour in a thin layer of egg mixture, also fry until the surface is just cooked, continue to roll, move to the side, and then continue to pour a layer of egg mixture, and continue to roll up when it is just cooked, if you feel satisfied with the size.

<> "Egg roll with minced meat with green onions."

Ingredients: 2 eggs, 150g tenderloin, 2 shallots, a pinch of minced ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a pinch of sesame oil, 1 tablespoon of water starch, 1 tablespoon of Shuangying original marinade powder.

Steps: 1. After the eggs are beaten in a bowl, add a little water starch (about 10ml) and beat well.

2. Wash the tenderloin and cut it into cubes, then chop it into minced meat, add Shaozi with minced ginger, put it in a bowl and add salt, chicken essence, pepper, cooking wine, light soy sauce, original marinating powder, a little egg wash and chopped green onion and mix well.

3. Put a little oil in the pot and boil over low heat until warm, pour in the egg liquid and spread it all over the bottom of the pot, wait for the egg liquid to solidify slowly over low heat, and then carefully shovel it along the edge of the pot and turn it over and fry it into egg skin.

4. Put the fried egg skin into the plate, spread a layer of minced meat, and then roll it into strips.

5. Boil the water in the steamer over high heat, put in the egg rolls, steam for 8 minutes on medium heat, and take out a little sesame oil.

Preparation of onion minced meat omelet.

Step 1: Wash and chop the onion, heat the pot and fill the oil, pour the minced meat (without pickling) into the pot and fry until the oil is fragrant, pour the diced onion into the pot and fry it with the minced meat, pour fresh soy sauce into the pot and stir well, turn off the heat and let it cool.

Step 2 Peel and beat the eggs, pour the cold onion minced meat into the egg mixture, add cooking wine, sugar, salt and pepper and mix well, wash the shrimp skin with water, control the moisture and pour it into the mixed egg mixture.

Step 3: Mix the egg mixture with all the ingredients and seasonings thoroughly, heat the oil in a frying pan, and pour the mixed egg mixture into the pan when the oil is warm.

Step 4: Shake the pot to spread the egg mixture, and after the bottom layer of the egg liquid has solidified slightly, tilt the pot body and start rolling it from the high side.

Step 5: Roll up and "drive" the excess liquid liquid to the bottom of the pan until all the liquid is rolled into a cylinder.

Step 6: Remove the whole egg roll from the pan and place it on a deli board and cut it into pieces.

Cooking tips for onion minced meat omelets.

Cutting onions sheds tears not because you are moved, but because the onion is cut and releases allicinase, which is what causes tears. This enzyme reacts with the amino acids in the onion, and the amino acids are converted into hyposulfonic acid; The hyposulfonic acid molecules are rearranged to become thiopropionaldehyde-S-oxide (SPSO), which is released into the air. When this chemical comes into contact with the eye, it can cause free nerve endings on the cornea, causing tear glands to leak out.