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                   EGG PANCAKE ROLLS WITH PORK FILLING

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Appetizers                       Pork
                Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs
   1       tb           Dry sherry
                        Carrots, finely chopped
                        (for garnish)
                        -----FILLING-----
   1       c            (about 1/2 lb) ground pork,
                        Uncooked
   2       md           Fresh mushrooms,
                        Chopped fine
   2                    Scallions, chopped fine
                        (white parts separate from
                        The green)
   2       ts           Cornstarch, dissolved in
   2       tb           Water, cold
     1/2   tb           Dark soy sauce
   1       tb           Dry sherry
   1       t            Salt
   1       tb           Peanut oil
                        -----SAUCE-----
   2       tb           Oyster sauce
   1       tb           Light soy sauce
   1       tb           Plum sauce
                        Dash hot chili oil or
                        Tabasco
                        Sauce

  In a bowl, stir the eggs with the dry sherry. In a
  mixing bowl, combine all the filling ingredients,
  include only the white parts of the chopped scallions
  (save the green parts for garnish) and stir to blend
  well. In a 8-inch skillet, heat the oil lightly.  Pour
  about a quarter of the egg mixture to cover the bottom
  of the skillet.  Heat until the egg pancake has barely
  set, then transfer to a plate.  Make 3 more pancakes.
  Divide the filling into 4 portions and put a portions
  on each pancake. Moisten your fingers with cold water
  and spread the filling mixture evenly over the surface
  of the pancake, then roll up tightly, as you would a
  jelly roll. Seal with a little leftover egg from the
  egg-beating bowl.  Place the rolls on a flat plate
  that will fit your steamer, and then steam them over
  an inch of simmering water for 15 minutes. In a bowl,
  mix together the sauce ingredients.  To serve, cut the
  rolls into slices, cutting on the slant. Drizzle the
  sauce over them and top with the scallion greens and
  the carrots.  Makes 6 to 8 appetizer servings.
  
  Recipe:  "Chinese Appetizers" by Verdi
         Published by Irene Chalmers Cookbooks, 1981
 


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