Cucumber 1 root vegetable

Carrots 1 root vegetables

Appropriate amount of meat floss

5 grams of starch (about 1 teaspoon)

2 grams (about half a teaspoon) of salt.

Appropriate amount of salad dressing

Recipe practice:

1. Peel the eggs, put them in a bowl, add starch and salt, and break them for later use.

2. Heat the pot on the fire, spray a layer of oil evenly on the bottom of the pot with a watering can (or pour a proper amount of oil, rotate the pot to spread the oil evenly on the bottom of the pot, and then pour out the excess oil), turn down the fire, pour a proper amount of egg liquid into the pot, and rotate the pot to spread the egg liquid evenly on the bottom of the pot.

3. When the omelet changes color and the edge becomes hard, lift the edge of the omelet and turn it over, and then take it out for use when the other side changes color, so that all the egg liquid will be fried into omelet.

4. Wash the cucumber and cut it into strips or slices. Wash, peel and shred carrots. Put shredded carrot into boiled water with a little salt and oil, then rinse it with cold water and drain it for later use.

5. Put the sushi curtain flat (if not, don't use it), put an omelet on it, and put some cucumber slices on it.

6. Add some meat floss (you can put less, I like to eat too much meat floss, which tastes a little dry)

7. Put some shredded carrots on it.

8. Roll up the egg roll like sushi, press it tightly, and put some salad dressing on the sealed place to make it firm.

9. Cut the egg roll into sections about 3 cm long and set the plate.

10. Choose your favorite salad dressing and squeeze it on the omelet with a piping bag. If there is no paper bag, you can also wipe off the salad dressing on the egg roll with a spoon.

Recipe tip:

1, adding a small amount of starch and salt can make the egg skin tough and delicate, and the taste and texture are better.

2. Don't have too much oil in the omelet, just a thin layer. You can brush it with a brush, spray it with a watering can or turn the pan over to make the oil evenly distributed at the bottom of the pan and then pour out the excess oil.

3. When making an omelet, the fire should not be big, but must be small.

note:

1. Adding starch to the egg liquid can make the egg skin firm, unbreakable and easy to operate.

If carrots are not fried, they can be cooked with oil and salt water.

3. Add a little salt to the egg mixture and carrots, because the salad dressing is salty to avoid being too salty.

4. When laying the egg skin, you must use a small fire and wait for it to solidify slowly. Don't worry, if there is a fire, it will be burned down.

5. Pay attention when scrolling, both light and important. If it is too loose, the section is not beautiful. My chef rolls them directly, and you can also roll them with sushi curtains.