-
Steam tofu over high heat
for about 10 minutes, remove, let cool and mash with spoon.
-
Chop spring onion finely.
-
Put water chestnuts in
plastic bag, crush, remove and chop finely. Squeeze dry.
-
Heat 1 tablespoon oil in
wok.
-
Stir fry ground pork until
golden.
-
Add onions, stir fry until
fragrant.
-
Add tofu, corn, 1/2
teaspoon salt, pepper and sesame oil.
-
Mix well, stir in water
chestnuts and cornstarch mixed with 1 tablespoon water.
-
Cook until liquid is
absorbed.
-
Beat eggs in a bowl, add
1/2 teaspoon salt and beat until well mixed.
-
Heat skillet, brush with a
thin layer of oil.
-
Spread eggs over bottom.
-
Wait until they form a
crepe, put tofu mixture in center of egg crepe.
-
Roll up, gently press
flat.
-
Fry until golden brown on
both sides.
-
Slice and serve.
