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Attractive egg-jiao dinner: Egg-jiao with pork filling


Pork 150 g, 6 eggs, 5 soup spoons of wheat flour, celery 150 g, garlic 10 g, ginger 10 g, spring onion/leek 30 g, 2 soup spoons of light soy sauce, 1/4 tea spoon of MG, 1/3 tea spoon of salt, 1/2 tea spoon of rice flour, cooking oil

  1. Cut the pork into pieces. Cut the garlic, ginger and spring onion/leek into small bits. Cut the celery into strings. Mix the pork and rice flour. Wait for 15 mintues. Mix the eggs, wheat flour and salt.
  2. Warm 2 soup spoons of cooking oil in a pan. Put the garlic, ginger, spring onion/leek and pork slices in the pan. Stir-fry with moderate oven for 2 minutes.
  3. Put the celery in the pan. Stir-fry with moderately quick oven for 2 minutes.
  4. Put the soy sauce and MG in the pan. Stir-fry with moderately quick oven for 1 minute. Move all the food from the pan to a plate.
  5. Warm 1 soup spoon of cooking oil in the pan. Put some of the egg mixture of step 1 in the pan. Fry with moderate oven until the bottom of the egg mixture sets. Put some of the food of step 4 on the left side of the egg mixture. Fold the egg mixture to cover the food mixture of the step 4. Conglutinate the edge of the egg mixture by pressing it with the turner.
  6. Turn over the egg pack. Fry with moderate oven for 1/2 - 1 minute.
  7. Repeat step 5 and 6 until all the egg mixture are used up.  
Chinese food - Egg-jiao with pork filling 
Chinese food - Egg-jiao with pork filling