Steamed Egg and Pork Roll

Name: Steamed Egg and Pork Roll
Ingredients: 1 kg Lean pork (remove fascia, cut into small pieces, grind three times into minced meat); 600 g Eggs (200g used for the meat filling, the rest used to make pan-fried egg crepes); 100 g Raw rapeseed oil (part for pan-frying egg crepes, part for greasing the dish and drizzling over the noodles); 10 g Ground nutmeg; 250 ml Milk (add gradually to the meat filling); 30 g Fine salt (25g used for the meat filling); 5 g Ground black pepper; 100 g Cornmeal; 20g MSG; 1/4 sheet oiled paper (to cover the steaming tray); 50g pork fatback (rubbed evenly on a small frying pan for spreading egg crepes); 150g red cabbage (side dish); 150g lettuce leaves (sterilized, used as border garnish for side dish)

A Chinese-style steamed dish made by wrapping seasoned minced pork filling in a thin egg crepe and steaming it, featuring a pale yellow and translucent white appearance, light fragrant flavor, and soft, delicate texture.

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This comforting homestyle steamed delicacy is a staple of Chinese cuisine, where a smooth, silky egg crepe envelops savory minced pork filling, slow-steamed to perfection. It has a soft, fine texture, subtle fragrant taste, and an attractive pale yellow and translucent white appearance that makes it a popular choice for both everyday meals and dim sum occasions.

Ingredients

Lean pork (remove fascia, cut into small pieces, grind three times into minced meat) 1 kg

Eggs (200g used for the meat filling, the rest used to make pan-fried egg crepes) 600 g

Raw rapeseed oil (part for pan-frying egg crepes, part for greasing the dish and drizzling over the noodles) 100 g

Ground nutmeg 10 g

Milk (add gradually to the meat filling) 250 ml

Fine salt (25g used for the meat filling) 30 g

Ground black pepper 5 g

Cornmeal 100 g

MSG 20g

oiled paper (to cover the steaming tray) 1/4 sheet

pork fatback (rubbed evenly on a small frying pan for spreading egg crepes) 50g

red cabbage (side dish) 150g

lettuce leaves (sterilized, used as border garnish for side dish) 150g

Instructions

Prepare meat filling

Remove the fascia from the pork, cut into small pieces, wash clean, grind the meat three times using a meat grinder, put it into a porcelain bowl, add 200g of eggs, 25g of fine salt, black pepper, ground nutmeg, and MSG, stir vigorously until well mixed, then add cornstarch and continue to beat, followed by gradually adding milk and stirring until it forms a meat paste filling.

Make egg crepes

Place a small frying pan on the stove, pour in 50g of vegetable oil, heat it up, then pour the oil back out. Use a fork to skewer the pork fat and rub it lightly on the small frying pan, spread the beaten eggs into 4 thin egg crepes; the crepe-making process should be fast, and do not use high heat.

Roll the filled crepes

Place the 4 egg crepes on a cutting board, use a brush to dip the remaining beaten eggs and brush a thin layer on the crepes, divide the meat filling into 4 equal portions, spread each portion evenly on the 4 crepes, roll them into rolls, and pinch both ends tightly with your hands.

Steam the rolls

Coat an enamel dish with vegetable oil, place the egg rolls on it, cover tightly with parchment paper, put it into a steamer and steam for about 40 minutes, take it out, remove the parchment paper, pour a small amount of vegetable oil on the egg rolls to prevent them from drying out.

Plate and serve

When serving, cut the rolls into 3cm thick slices using a sawing cut, arrange them in a wavy or trapezoidal shape, and surround them with red cabbage and sanitized lettuce leaves to finish.