Recipe for phoenix roll

Mince either by hand or in a food processor. Transfer to a large bowl. Add the salt and stir in the same direction until it is difficult to continue. Sprinkle with the cornstarch, add the egg whites and stir again vigorously for minutes, or until the paste is light and fluffy in texture. Add the pork fat and water chestnuts and stir well to mix. Leave in the refrigerator, covered, for 30 minutes or longer. Beat 1 egg lightly, then 1 teaspoon of the cornstarch dissolved in 1 teaspoon water.

Season with salt. Heat an 8 - inch flat frying pan, preferably nonstick, over a moderate heat until hot. Add 1 tablespoon oil, swirl it around to reach the sides, then pour off half of it. Pour in the egg and tip the pan making sure it reaches the edges in one even layer.

Fry over a low heat until set, but not brown. By: OnePotChefShow. By: HilahCooking. By: HotChocolateHits. By: Nickoskitchen. Home » Phoenix Roll. Phoenix Roll Chinese. The pancake must remain yellow, so the oil rnust not be hot. Add the salt, sugar, Ve-Tsin and soy sauce. Sprinkle very little beaten egg over the pancake and smooth it over evenly with the finger tips. Place the oblong on the side of the pancake nearest you, about 3 inches back from the edge.

Trickle a little more beaten egg on the surfaces which have none on them. Steam for 20 minutes. Drain well; drop into medium hot oil and cook for minutes until golden brown. Pancake mixture. Canned water chestnuts. Slice the avocado into thin, crescent shaped pieces. Place the salmon horizontally across the nori.

Place the tuna horizontally across the nori. Place the avacado slices horizontally across the nori. Roll the sushi using the Maki sushi rolling method. On the cutting board, cut the phoenix roll in half. Take the two halves, place them side by side, and cut the in half again.

Cut all pieces in half again, which should leave you with 8 pieces.