Seabass and seaweed egg roll

Seabass and seaweed egg roll

Overview

The nutritional value of seabass is: 1. Bass is rich in protein, fat, calcium, phosphorus, iron, copper, vitamins and other ingredients, and has high nutritional value. 2. It can be used for weak spleen and stomach, lack of food, body fatigue or lack of Qi and blood, wounds that will not heal for a long time, spleen deficiency and edema, liver and kidney deficiency, weak muscles and bones, uneasy fetal movement, etc. 3. There is also a lot of copper in the blood of sea bass. Copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. People who are deficient in copper can eat sea bass to supplement it. 4. It has the effects of strengthening the spleen and stomach, nourishing the liver and kidneys, resolving phlegm and relieving cough. It has a good tonic effect on people with liver and kidney deficiency. It can also treat symptoms such as spleen and stomach weakness, indigestion, and edema. 5. The protein (including various nutrients) contained in seabass meat is easy to digest and is suitable for people with chronic enteritis, chronic nephritis, and habitual abortion. 6. Seabass can also treat symptoms such as fetal dysphoria. Pregnant mothers and women who have given birth eat seabass as a nutritious food that can replenish the body without causing overnutrition and obesity.

Tags

Ingredients

Steps

  1. Fresh sea bass deboned

    Seabass and seaweed egg roll step 1

  2. Peel and cut into small pieces

    Seabass and seaweed egg roll step 2

  3. Use a knife to chop the fish meat into puree. I use a juicer to shake it into puree and it only takes a few minutes

    Seabass and seaweed egg roll step 3

  4. Add an appropriate amount of salt, sprinkle some pepper, add a few drops of oil, cut some chopped green onions and mix well

    Seabass and seaweed egg roll step 4

  5. Add an egg white to the fish paste and marinate for about 10 minutes

    Seabass and seaweed egg roll step 5

  6. During the pickling process, mix the remaining four eggs with the egg yolks that have just been used for egg whites, beat them up, and add a few drops of oil

    Seabass and seaweed egg roll step 6

  7. Heat the pan and add oil. When the oil is hot, use a large spoon to scoop out a spoonful and turn the pan to spread it into egg pancakes. Four and a half eggs can be spread into six pancakes

    Seabass and seaweed egg roll step 7

  8. Let the egg cake cool slightly, spread the egg cake flat, and use a small spoon to spread the fish paste evenly on the egg cake

    Seabass and seaweed egg roll step 8

  9. After applying the fish paste, spread the seaweed evenly on the egg cake

    Seabass and seaweed egg roll step 9

  10. Roll up the egg rolls and wrap them one by one in plastic wrap

    Seabass and seaweed egg roll step 10

  11. Wrap in plastic wrap

    Seabass and seaweed egg roll step 11

  12. When the water is boiling, put the egg rolls on a plate and steam them for about ten to fifteen minutes

    Seabass and seaweed egg roll step 12

  13. After the egg roll is cooked, just cut it into sections with a knife

    Seabass and seaweed egg roll step 13

  14. It will taste better if you put some ketchup on the egg roll

    Seabass and seaweed egg roll step 14