NTO - Steamed egg rolls

Ingredients: - 300g minced lean meat; 3 black fungus mushrooms; 4 vermicelli noodles; ½ onion; 6 unsalted duck eggs; 2 teaspoons minced garlic; a few green onion heads; A few salted egg yolks, split in half (optional).

Making:

Soak black fungus until soft, chop finely. Soak cellophane noodles until soft, drain, chop short. Finely dice onion. Separate egg yolks (set aside).

-Mix minced meat, wood ear mushrooms, vermicelli, eggs (4 eggs and 2 egg whites), 1 teaspoon salt, 2 teaspoons sugar, 1 teaspoon pepper, 1 teaspoon seasoning powder, 2 teaspoons minced garlic, and a little chopped green onion.

- Pour the mixture into a large mold or small bowl, place the salted egg yolk on top (if desired).

- Steam for 30 minutes until cooked, take out and make a cross on the surface of the patty (if steaming in a large mold), apply 1 tablespoon of cooking oil on the surface of the patty (doing this will prevent the patty from drying out when grilled), drizzle 2 egg yolks evenly over the surface of the patty, put in the oven for 15 minutes at 200 degrees Celsius.

If you don't have an oven, put it back in the double boiler but remember to open the lid to let the eggs drain.

And that's it, take the eggs out, cut them into bite-sized pieces and enjoy!

PP

Source: http://baoninhthuan.com.vn/news/144026p29c173/cha-trung-hap.htm