Egg roll with minced ham

Materials:

Eggs, shallots, tomatoes, diced ham (that is, the ham is cut into small pieces), and minced ham

Practice:

1. Beat the eggs. In order to make the fried egg cake more tender, add a proper amount of warm water.

2. Put the oil in the pan. When it starts to smoke, pour in the egg mixture and shake the pan until a round omelet is spread out.

3. After the eggs are solidified, sprinkle with chives, tomatoes and diced ham and roll them up carefully.

4. After rolling, take it out of the pan, move it to the chopping board, cut it into sections, sprinkle with meat, rosin and onion, and serve it on the plate ~

Meat floss omelet

Materials:

6g of gluten flour, 2 eggs, half a gram of pepper, 6g of meat floss, 15g of mustard sauce, appropriate amount of water, olive oil and salt

Practice.

2. Put flour and eggs into a bowl, add salt and pepper, and add appropriate amount of water to stir into a smooth batter.

3. Take a frying pan, put an appropriate amount of olive oil in the pan, pour the stirred batter into the pan, and turn the bottom of the pan to spread it into a small cake.

4. spread some yellow mustard sauce on the cookies.

5. Put the meat floss on the cake.

6. Roll it up and cut it into small pieces about one inch wide, and you can eat it.

Tips:

1. Refer to the pancake stand on the roadside for the thickness of the batter!

2. The amount of these batter can spread out almost three small cakes (small frying pan). Don't spread the cakes too thick, or they won't taste good ~

3. I use yellow mustard sauce, or I can change it into Chili sauce, tomato sauce, etc. In short, adjust it according to my own preferences ~

4. When spreading the egg cakes, don't spread the fire too hard, just medium and low heat.

chocolate floss omelet

material:

3 eggs, 45g flour, 5g cocoa powder, 35g milk, 3g corn oil, 4g sugar, stuffing-homemade salad dressing. Proper amount of floss

Method:

1. Mix the milk and oil with eggs and stir until there are no oil beads.

2. Mix and sieve flour and cocoa powder, then sieve into milk liquid and stir evenly with a scraper. Do not stir excessively.

3. add the egg yolk and mix it into a fine egg yolk paste for later use.

4. Add a drop of white vinegar to the egg white and beat it into coarse bubbles with high speed in electric egg beater, then add 4 grams of sugar and beat it slowly until it is neutral and foamed. Put 1/3 of the egg white into the egg yolk paste and mix it well, then pour it into the egg white basin, gently stir it evenly, pour it into the baking tray covered with oil paper, and put it into the preheated oven at 165 degrees for 25 minutes.

5. After baking, buckle it upside down on the rack, tear off the oil paper, cover it and let it cool for 1 minutes, turn it over and spread the salad dressing with meat floss, and put it in the refrigerator for 3 minutes.

6. Squeeze salad dressing (salad dressing is mixed with 5g cocoa powder evenly) on the surface of the refrigerated cake and cut into pieces.