Assorted shredded pork rolls

Overview

Breakfast is different every day, which is a bit of a hassle. But it is also testing my patience. This breakfast is relatively nutritious, because there is no oil in the pan, but a dry-baked vegetarian cake crust, so it doesn't feel greasy.

Tags

• hot dishes
• black fungus
• egg
• light soy sauce
• pork tenderloin
• potatoes
• starch
• carrot
• chopped green onion
• green pepper
• pepper
• salt
• self raising flour
• vegetable oil

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Stir the flour with warm water into a flocculent form and knead it on the board into a smooth ball. Let the dough rise in a warm place for 30 minutes until it doubles in size. Take out the fermented dough, deflate it, knead it into a cylinder shape and divide it into several small portions of moderate size. Flatten and roll into large thin sheets with a rolling pin.

   

3. 3 Heat the pan over high heat, put the rolled dough in and start to bake, turn over when the dough is bubbling, take it out after bubbling again, and set aside.

   

4. 4 Use a soft brush to brush a thin layer of oil into the pan. Heat the pan over low heat, pour in the beaten egg liquid with salt, turn down the heat to low (it will help the egg skin form and not burn), and fry until cooked.

   

5. 5 Wash the carrots, potatoes, black fungus, green pepper, and pork loin and cut them into thin strips. Heat a small amount of oil in a wok, stir-fry the shredded pork until it changes color, add a little cooking wine, add chopped green onions and stir-fry until fragrant, add shredded black fungus and carrots and stir-fry until soft, add shredded potatoes and green peppers, stir-fry, add a little light soy sauce, stir-fry evenly, and then remove from the pot.

   

6. 6 Place the shredded egg skin and fried mixed vegetables on the baked dough, roll it into a tube shape and you are ready to eat.