
Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Mushrooms: clear up rash
Peanut oil: delay aging, antioxidant, Anti-cancer and anti-cancer
Food ingredients
Pork mince ( 150g ) | Eggs ( 3 ) |
Shiitake mushrooms ( 30g ) | Peanut oil ( appropriate amount ) |
Salt ( A little ) | Fuel consumption ( A little ) |
Chicken essence (appropriate amount) | Five-spice noodles ( appropriate amount ) |
Sichuan pepper water ( appropriate amount ) | Chopped onion and ginger ( appropriate amount ) |
How to pan-fry

1. Wash and mince the pork, and soak the peppercorns in warm water in advance Chop the onion and ginger, remove the roots of the mushrooms, wash and chop them finely.

2. Crack an egg into the minced meat and pour in the pepper water soaked in advance.

3.Sprinkle salt, chicken essence, five-spice noodles, chopped onion and ginger, oil, chopped mushrooms and stir evenly.

4. Pour an appropriate amount of peanut oil and stir in the same direction.

5. Beat the remaining two eggs.

6. Brush the pan with a layer of peanut oil.

7. Pour in the egg liquid and shake the pan.Fry one side over low heat, carefully turn over and fry the other side slightly, then remove from the pan.

8. Place the egg skin on the chopping board and spread the meat filling.

9. Roll up from one end and roll it slightly tightly.

10.Two eggs, spread out two egg skins.When all is done, place it on the grate.

11. Add water to the pot, put the grate in, steam for fifteen minutes and simmer for two minutes.

12.When the time is up, take out the pot.

13. Dip a knife into water, carefully cut into pieces and put on a plate.

14.Suitable for all ages, the nutritious pan-fried rolls are ready, so delicious!
Tips
Soak the peppercorns in water in advance and pour it into the meat filling to remove the fishy smell and make the meat filling more fragrant.Add an egg to the meat filling, stir the meat filling until it is strong, and the texture will be stronger.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!







