Golden Ruyi Volume

Overview

Serving it on the table during a banquet will add a lot of color to the table. It has the fragrance of seaweed, and the kids at home love it.

The pork front leg meat, which is 30% fat and 70% thin, is chopped into minced meat.
Wash, peel and chop the water chestnuts.
Put the meat filling and water chestnuts into a container, add minced ginger, salt, light soy sauce and an egg white, and beat in one direction until even.
Crack the eggs and beat them well (here are two egg yolks and one egg white, and the other egg white is added to the meat filling)
Put the pan on the fire, add a small amount of oil and spread the egg liquid into an egg skin over low heat.
Spread the meat filling evenly on the egg skin.
Place a sheet of seaweed and press gently to firm.
Spread another layer of meat filling on the seaweed and smooth it out.
Roll up both ends of the laid egg skin.
Place the seam side down and steam for ten minutes.
Cut and plate when eating.