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Steamed egg (Method 12) - egg steamed with Chinese chives

3 eggs, 1 tea spoon of salt, 5 medlars, Chinese chives 100 grams, shrimp meat 100 grams, chopped pork 120 grams, cuttlefish 100 grams, 1/4 tea spoon of pepper powder, 1 tea spoon of vinegar, 1 tea spoon of chili paste, 1 tea spoon of garlic powder, 1 soup spoon of dried bonito bits, 1 soup spoon of sesame oil, 1 soup spoon of rice wine, 1 soup spoon of light soy sauce, 2 soup spoons of rice/potato powder, 1 soup spoon of flour, 2 soup spoons of cooking oil

1. Cut the Chinese chives, shrimp meat and cuttlefish into small bits.
2. Mix all the food materials except the eggs, vinegar, pepper powder, soy sauce and cooking oil together. 
3. Mix the eggs. 
4. Warm the cooking oil in a pan. Fry the egg mixture, and make it into a thin egg cake.
5. Take out the egg cake from the pan. Put the mixture of step 2 on the egg cake. Roll the egg cake with the food mixture.
6. Put the roll into a plate. Mix the light soy sauce, the pepper powder, vinegar and 5 soup spoons of water.  Pour the sauce on the roll.
7. Put the plate in a steamer. Steam with quick oven.
8. When the water in the steamer boils, switch to moderate oven. Steam for about 15 minutes.
9. Move the plate out from the steamer. Cut the egg roll into segements.