Furong Egg Rolls
Today I will share with you a delicious way to eat eggs - Furong Egg Rolls. It comes from Anhui, China. It has a very smooth texture. The method is simple and can be easily made at home.
What is a Furong Egg Rolls?
Furong Egg Rolls is a traditional Chinese delicacy that is very popular all over the world. It is mainly made of eggs and shrimp as the main raw materials, and is made with side dishes and seasonings such as carrots and pepper. It not only tastes delicious but also is rich in nutrition.
The origin of the name Furong Egg Rolls is also very beautiful. "Lotus" in Chinese is mainly used to describe beautiful things. Here it refers to the delicate texture of the egg roll, which looks like a flower.
Why is the Furong Egg Rolls popular?
The deliciousness of the Furong Egg Rolls is always irresistible. First of all, in terms of material selection, the Furong Egg Rolls is made by cooking fresh eggs and shrimp with high-quality ingredients such as carrots, cleverly combining various ingredients together.
Secondly, in terms of taste, the Furong Egg Rolls has an excellent taste. Its egg skin is soft and tender, the shrimp is smooth and tender, and the carrot is chewy. One bite combines softness and crispness, and the taste is quite rich.
Secondly, the Furong Egg Rolls is very versatile. When eating, it can be eaten with sweet noodle sauce or chili sauce according to your own preferences, which can meet the taste needs of different people.
Finally, the Furong Egg Rolls is very convenient to eat. As a delicious snack, it can be eaten when shopping. It can not only fill the stomach but also is very cheap.
Ingredients Needed and Substitutions
Main ingredients
Eggs: The main ingredient for making Furong Egg Rollss, providing a soft and tender texture and rich protein.
Shrimp: One of the main ingredients, providing a smooth texture and seafood flavor.
Side dishes
Carrots: The main side dish, providing a crisp texture and bright color, and is also rich in nutrition.
Seasonings
Salt: Basic seasoning to help enhance the overall taste of Furong Egg Rollss.
Sesame oil: Has a rich aroma and helps increase the flavor of Furong Egg Rollss.
Cooking wine: Can help remove the fishy smell of shrimp and at the same time enhance the fragrance of Furong Egg Rollss.
Pepper: Provides a unique spicy flavor for Furong Egg Rollss.
Cooking oil: Used for stir-frying and pan-frying egg rolls.
Substitutions:
Shrimp: Can be replaced by chicken or tofu.
Carrots: Can be replaced by mushrooms, cucumbers, etc.
Sesame oil: Can be replaced by rapeseed oil or olive oil.
Cooking wine: Can be replaced by vinegar or lemon juice.
Is the calorie content of Furong Egg Rollss high?
The calorie content of Furong Egg Rollss depends on its ingredients and size. The calorie content of our Furong Egg Rollss is not high.
Eggs: Eggs contain a large amount of high-quality protein. Although they contain a certain amount of fat and cholesterol, the overall calorie content is not high.
Shrimp: Low in calories, high in protein, and smooth in texture.
Carrots: Carrots have a low calorie content and are rich in dietary fiber and vitamins.
Seasonings: The usage of seasonings such as salt, pepper, and cooking oil is relatively small.
Under normal circumstances, the calorie content of our Furong Egg Rolls is about 200 - 300 kcal per 100 grams.
Tips for Success
Fully beat the egg liquid
Eggs are the key ingredient in this delicacy. When making the egg liquid, be sure to fully beat the egg liquid until it is fluffy to ensure that the fried egg skin is more tender.
At the same time, you can appropriately add a certain amount of salt, pepper and sesame oil for seasoning. This can not only help enhance the taste but also increase the flavor of the egg liquid.
Treatment of shrimp paste
When making shrimp paste, flatten the shrimp into paste. Only in this way can ensure that the shrimp is fully mixed with other ingredients and the texture is more delicate.
You can add an appropriate amount of cooking wine, salt and pepper to the shrimp paste to remove fishy smell and increase fragrance.
Techniques for frying egg skins
When frying egg skins, you don't need to add too much oil. Just make sure that the oil evenly covers the bottom of the pan. This can avoid the egg liquid from sticking to the pan.
During the process of frying egg skins, keep a low heat. The fire should not be too strong to avoid the egg skins from being burnt.
Techniques for rolling egg rolls
For many people, rolling egg rolls is very troublesome. But in fact, you only need to evenly spread the shrimp paste on the egg skin to ensure that every bite can taste rich fillings. When rolling, roll it as tightly as possible so that it is not easy to disperse when steaming.
Key points for steaming
Put the egg roll on the steaming rack and steam it for 8 minutes over water to ensure that the egg roll is cooked through and remains tender. The steaming time should not be too long to avoid the egg roll becoming old and affecting the taste.
INGREDIENTS
Main Ingredients
-
·2 eggs
-
·3.5 oz (100g) shrimp
Accessories
-
·3.5 oz (100g) carrot (diced)
Seasonings
-
·1 teaspoon (6g) salt
-
·1 teaspoon (5ml) sesame oil
-
·1 teaspoon (5ml) cooking wine
-
·1 tablespoon (15ml) vegetable oil
-
·1 tablespoon (about 7g) pepper
COOKING STEP
Step 1
Prepare egg liquid:
Break 2 eggs into a bowl, add 3 grams of salt, a little pepper and 5 milliliters of sesame oil, and beat until fluffy. Set aside.
Step 2
Make fillings:
Flatten 100 grams of shrimp into paste, put it together with 100 grams of chopped carrots, sprinkle pepper, add 5 milliliters of cooking wine and 3 grams of salt, and then pour in some egg liquid and stir evenly.
Step 3
Fry egg skins:
Pour a little oil into the pan, shake it to evenly cover the bottom of the pan, pour in the egg liquid and fry over low heat.
Wait until one side is golden brown and then turn it over until both sides are golden brown.
Step 4
Roll egg rolls:
Put the fried egg skin on the cutting board, evenly spread the fillings on it, and then roll it up.
Step 5
Steam egg rolls:
Add water to the pan and put a steaming rack.
Put the egg roll on a plate and place it on the steaming rack.
Steam it for 8 minutes. After steaming, cut it into pieces and enjoy.
More dessert snacks worth trying
Classic Dessert: Butter Rice Cake
Rolling Donkey: A Beijing Snack with Cultural Charm
Serving Suggestions
Recommended pairings
Milk: The Furong Egg Rolls has a soft and tender texture. Pairing it with a glass of milk for breakfast can provide full energy for a day's work and study.
Soy milk: Soy milk has a mellow taste and contrasts with the deliciousness of the Furong Egg Rolls. When paired together, the taste is more rich.
Sweet noodle sauce: Furong Egg Rollss can be eaten with sauce. The most common one is sweet noodle sauce. Adding a little sweet noodle sauce to the egg roll can help add soy sauce fragrance and sweetness and make the taste of the egg roll more rich and mellow.
Chili oil: If you like to eat chili, you can eat it with chili oil. The spicy taste of chili oil forms a sharp contrast with the smoothness of the egg roll and the deliciousness of the fillings, which is exciting and enjoyable.
Serving suggestions
Moderate consumption: Although the Furong Egg Rolls is delicious, it should not be eaten in excess to avoid aggravating the burden on your own gastrointestinal tract and causing discomfort symptoms such as abdominal pain and diarrhea.
Eat while hot: The freshly cooked Furong Egg Rolls has the best taste, soft, tender and sweet. After it cools down, the taste will be a little worse.
FAQs:
When beating the egg liquid, you can try using an egg beater or beat it for a longer time to ensure that the egg liquid fully mixes with air so that the fried egg skin will be soft.
Secondly, note that the order of adding salt, pepper and sesame oil to the egg liquid is also particular. Usually add salt first and sesame oil last.
Of course, if you have a food processor at home, you can directly put the shrimp in and stir it to make the shrimp paste more delicate.
Also note that after mixing the shrimp paste with other fillings, stir in one direction to ensure that the filling is tighter.
When pouring the egg liquid, the action should be gentle. Don't rush to turn it over after pouring. Wait until the egg liquid is slightly solidified and then operate slowly.
The amount of egg liquid should not be poured too much. A too thick egg skin is easy to break and is not easy to fry well.
When steaming the egg roll, make sure to put the egg roll in after the water boils. At the same time, appropriately adjust the steaming time according to the size and thickness of the egg roll.
If the egg roll is relatively thick, you can appropriately extend the steaming time by 1 - 2 minutes.
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