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Shepherd's purse egg vegetarian filling how to adjust the filling How to adjust the shepherd's purse egg vegetarian filling
1, 500 grams of water chestnuts, 6 eggs, 6 pieces of dried tofu, a little salt, a few peppercorns, 1 green onion, a little soy sauce, a little sesame oil.

2, pepper grains choose to remove the black seeds and other branches and knots, roasted with a small fire flavor, cooled and developed into a powder spare.

3, roasted peppercorns in the pan with a little oil, sautéed dried tofu particles, through the fried dried tofu flavor can be more stimulating, stir-fried and served to the stuffing bowl.

4, add a little oil to the pan, add the whisked egg mixture, use a chopstick to stir quickly, so that the egg mixture into small pieces of willow-like, scrambled, and then put out into the stuffing bowl standby. If the egg is not small enough, you can put on the kitchen disposable gloves and grab it by hand into small pieces.

5, boiling water with a little salt and vegetable oil, will be selected net capers quickly blanch, 5-6 seconds can be, blanch quickly after the cold water rinse, rinse and drain the water standby.

6, drained caper dough with a knife cut a few times into the filling blender blended into caper filling.

7, add a little oil in the pot, add chopped diced scallions, sautéed into fragrant scallion oil, dry until not hot and pour into the stuffing bowl, add a little homemade pepper, soy sauce, sesame oil, salt, mix well.