Chinese Food

Cooking Steps

1. 

   Step1:Let's take a group photo of the ingredient

2. 

   Step2:Remove the skin and chop the pork. Add some salt, oyster sauce, soy sauce and chicken essence. Mix well and set aside

3. 

   Step3:Cut the garlic. Rub the ginger into ginger powde

4. 

   Step4:Making wet starch - put a small scoop of dry starch into a bowl, add water and stir well. Let it stand for a while. Pour out the water on it and the rest is wet starch

5. 

   Step5:Peel the lotus root and rub it into pieces with tools for standb

6. 

   Step6:Put the eggs in the bowl. Add a little ginger powder, pepper, salt, cooking wine and wet starch and mix them well (if you don't like ginger powder and pepper, you don't need to add them

7. 

   Step7:Brush a thin layer of oil on the hot pot. Pour in two spoonfuls of egg liquid. Lift up and turn the pot to make the egg liquid shake in circles. The egg liquid will form the egg skin when heated in the pot. Then dry the egg skin over a small heat. When the edge is slightly raised, the egg skin can be torn out. Four eggs can fry three egg skins

8. 

   Step8:Put the chopped garlic into the lotus root. Add a little salt and chicken essence and mix well (if you choose the lean pork, add a small spoon of oil

9. 

   Step9:Start making the omelet. Lay the omelet face down on the chopping board. Then lay a layer of meat filling. Use a spoon to compact it. Pay attention to leave some space on the edge of the omelet

10. 

    Step10:Roll in the left and right sides first, and then roll up from the front. When rolling, you need to roll and press tightly. In this way, the steamed omelet will be tight and the meat stuffing will not be scattered easily

11. 

    Step11:Steam in the steamer and put the egg roll in the steamer for 15 minutes (steam in the plate. Immediately pour out the water in the plate when leaving the steamer. Otherwise, the taste and shape of the egg roll will be affected by the water bubble. Or directly steam in the steamer

12. 

    Step12:The omelet can be cut into pieces and put into a plate when it's cool. The steamed lotus root looks very soft and waxy