Egg rolls

Overview

I remember when I was a child, on the 27th or 8th of the twelfth lunar month, the adults in every household started to get busy! For a sumptuous New Year’s Eve dinner, preparation in advance is a must! What impressed me most was that my grandma would always make some egg rolls and egg dumplings two or three days in advance. When the hot egg rolls were served from the basket to the table, the children would gather around them like a group of greedy cats, unable to drive them away! Now what we cook is not only a delicious dish, but also a kind of memory and nostalgia!

Tags

• cold dishes
• home cooking
• chinese banquet
• cooking wine
• corn oil
• egg
• light soy sauce
• lotus root
• pork belly
• starch
• white sugar
• ginger
• salt
• tomato sauce

Ingredients

Steps

1. 1 Peel, wash and chop lotus root, mince ginger.

   

2. 2 Peel the pork belly and chop into minced meat.

   

3. 3 Add salt, sugar, light soy sauce and cooking wine to the minced meat, stir in one direction until the water is completely absorbed, then add minced lotus root, mix well and set aside.

   

4. 4 Beat the eggs, add salt, starch and water and mix well.

   

5. 5 After the pan is hot, apply a little oil, scoop out a spoonful of egg liquid, and bake it into an egg skin about 20 cm in diameter.

   

6. 6 Spread the prepared minced meat on the egg skin and roll it into a roll.

   

7. 7 Place in a steamer and steam over water for about 20 minutes.

   

8. 8 Add a little oil to the pan and fry the tomato paste.

   

9. 9 Slice the egg rolls and pour the fried tomato sauce on the egg rolls.