Egg Rolls
2 eggs
200 grams (0.44 lb) ground meat
10 grams (2 tsp) cooking oil
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
3 grams (1/10 oz) finely cut scallions
3 grasm (1/10 oz) chopped ginger
10 grams (1 1/2 tbsp) dry cornstarch


1. Whip the eggs in a bowl. Heat the wok over low fire, add oil, pour in the whipped eggs and quickly rotate the wok to make the eggs coat the inside of the wok. The eggs will later be used as the wrapping. Add salt, MSG, scallions and ginger into the ground meat, and stir well until the mixture becomes sticky.

2.Put the egg wrapping flat on a chopping board, spread hte dry cornstarch evenly on top of it, and then evenlly spread on the ground meat. Roll meat up into a long roll. Place roll around the edge of a plate to make a ring and steam for 8 minutes. Take off and cut roll into diamond shapes to serve on a plate.

Features: Delicious and appetizing.
Taste: Salty to the right taste.

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