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Receta Egg Pancake Rolls With Pork Filling
by Global Cookbook

Egg Pancake Rolls With Pork Filling
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Ingredientes

  • 4 x Large eggs
  • 1 Tbsp. Dry sherry Carrots, finely minced (for garnish)
  • 1 c. (about 1/2 lb) grnd pork, Uncooked
  • 2 med Fresh mushrooms, Minced fine
  • 2 x Scallions, minced fine (white parts separate from The green)
  • 2 tsp Cornstarch, dissolved in
  • 2 Tbsp. Water, cool
  • 1/2 Tbsp. Dark soy sauce
  • 1 Tbsp. Dry sherry
  • 1 tsp Salt
  • 1 Tbsp. Peanut oil
  • 2 Tbsp. Oyster sauce
  • 1 Tbsp. Light soy sauce
  • 1 Tbsp. Plum sauce Dash warm chili oil or possibly Tabasco Sauce

Direcciones

  1. In a bowl, stir the Large eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the minced scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mix to cover the bottom of the skillet. Heat till the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cool water and spread the filling mix proportionately over the surface of the pancake, then roll up tightly, as you would a jelly roll.
  2. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate which will fit your steamer, and then steam them over an inch of simmering water for 15 min. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant.
  3. Drizzle the sauce over them and top with the scallion greens and the carrots.
  4. Makes 6 to 8 appetizer servings.