Protein control, change the way to eat well ~ delicious and good-looking fun
Carrots are peeled and rubbed, and the mushrooms are minced, the tofu is chopped, the shrimps are cut into the mud, stirred evenly, and a spoonful of salt and white pepper is added. I like the spicy taste of white pepper, which is usually added with a little stuffing.
Stir the egg mixture until there is no egg. Wipe a layer of butter in a pan, heat it, slowly pour it into the egg liquid, flatten the bottom of the pan, simmer on a low heat, fry until the bottom is cooked, the egg liquid still flows on the surface, turn off the heat, cover the pan, and cook with the remaining temperature. Egg liquid. Remove the egg skin.
Take a proper amount of tofu shrimp paste, spread on the egg skin, spread evenly, do not need to be too thick, so as not to leak when rolled up
Roll the egg skin from one side into an egg roll
Wrap it in oven paper, put it in the oven, 200 degrees, bake for 15-20 minutes
Baked out, slightly cooler, diced
1) If the shrimp is a little more, the filling will be firmer and can be directly fried into shrimp cake; if the filling is firm, you can also add a little raw flour or starch. 2) The favorite vegetables can be added and adjusted.