Homemade egg rolls

Overview

I love eating so much that I started making it when I was in junior high school^o^

First, beat the eggs, beat the egg whites and egg yolks evenly, and sprinkle with a small amount of salt.
Omelette skin takes a lot of effort. I use a flat-bottomed non-stick pan, which is relatively easy. First, heat the pot over low heat, apply a little oil, turn down the heat to minimum, pour in a spoonful and a half of the egg liquid (the spoon is the one usually used for soup in hot pot), and turn the pot to spread the egg liquid evenly. Fry over the lowest heat until the egg skin is solidified, peel it off with your hands, and never turn it over.
Filling preparation: 1. Peel the pork and chop the green onion separately; 2. Soak the black fungus in hot water, wash and chop; 3. Fry the peanuts in oil and smash them into pieces; 4. Stir the fillings together and add appropriate amounts of salt, cooking oil, soy sauce, oil and other seasonings. You can add a small amount of five-spice powder according to personal preference. Marinate for half an hour.
Spread the filling evenly on the egg skin, roll it like sushi, put it into strips and steam it in a steamer for 20 minutes. Remove and cut into pieces. The aroma is overflowing and goes well with rice.