Smoked Egg Rolls
|Pork belly||4 Ounce, minced (125 Gram)|
|Chopped onion||2 Tablespoon|
|Wu hsiang||1 Pinch|
|Grated ginger||2 Teaspoon|
|Soy sauce||1⁄4 Teaspoon|
|Cooking oil||1 Tablespoon|
|Indian tea||2 Tablespoon|
|Sesame oil||1 Tablespoon|
Mix the minced pork with the egg white, onion, ginger, wu-hsiang.
soy, a pinch of salt and 1/4 teaspoon of cornflour.
Blend the mixture very thoroughly.
Lightly beat the eggs, another pinch of salt and 1/4 teaspoon of cornflour to make a batter, and make two omelettes in a frying-pan.
When cooked, lay the omelettes flat on a board, and put half the pork mixture on each omelette.
Fold in the side edges, then roll up the omelettes to make neat packages.
Place the rolls on a plate in a steamer and steam for 20 minutes.
Meanwhile, cover a flat roasting tin with tinfoil and sprinkle with the tea and sugar.
Put the tin in the oven, heated to 210°C, 425°F/Gas 7.
When the mixture is smoking vigorously, place the egg rolls on an oiled rack over the smoking mixture.
Reduce the oven to 190°C, 375°F/Gas 5 and smoke for 10 minutes.
Remove and brush with sesame oil.
Leave to get cold before eating.