Korean-style vegetable omelet

This Korean-style vegetable omelet adds carrots and sweet peppers to the egg liquid, which dilutes the original taste of the egg and makes the whole omelet taste fresh and nutritious, especially suitable for children who don't like eggs, partial eclipse and elderly people with indigestion. It is a favorite home-cooked dish of all ages.

4 eggs, 1/4 carrot, 1/4 bell pepper, 2 tablespoons vegetable oil, 1/3 teaspoon salt and 1/2 teaspoon sugar

1. Knock the eggs into a bowl and beat them into even egg liquid with chopsticks or an egg beater

2. Cut the carrots and bell peppers into cubes for later use

3. Disturb evenly

4. Pour a small amount of vegetable oil into the square frying pan, and push the edible oil evenly to all corners of the pan with a wooden shovel

5. Turn the fire down. When the oil temperature in the pan is 3-4% hot, pour half of the egg liquid, and shake the pan to make the egg liquid spread evenly to the four corners of the pan

6. When the egg liquid on the surface of the egg skin is semi-solidified, fold one end of the egg skin inward with a wooden shovel. Until the whole egg skin is folded

7. Push the folded egg roll to one end of the pan

8. Pour the remaining egg liquid, shake the pan, so that the egg liquid extends to the four corners of the pan and blends with one end of the previously rolled egg roll

9. When the egg liquid on the surface of the second egg skin is semi-solidified, continue to fold the original egg roll and the second egg skin inward with a wooden shovel. Until the egg skin is folded, continue frying for a short time with the last mouth closed down, so that the mouth of the egg roll is tightly sealed

1. Code the fried egg roll on the edible cutting board, cut it into sections with similar sizes gently with a knife, and code it on the plate.

Egg meat roll

Highly recommended! ! ! Mark these four words first, heartfelt! It is especially suitable for mothers who love to sleep late. It is very simple, delicious and nutritious ...

4 eggs, 1 sausage, 1 tomato, 2 slices of cheese

1. Beat the eggs into egg liquid, add appropriate amount of salt and mix well

2. Shred ham sausage

3. Shred cheese slices

4. Wash and peel tomatoes. After frying until it is soft, put it out for later use

6. After the pan is cleaned and heated, turn to low heat and pour in the egg mixture. Turn the pan to turn the egg stand into an omelet. When the bottom of the omelet just begins to solidify, but there is still uncured egg mixture on the surface, spread the fried shredded ham, tomato and cheese, and then immediately roll the omelet into a roll with a shovel or chopsticks!

Fried egg rolls

Add your favorite vegetables as much as possible. Some vegetables can be cooked in the mixed egg liquid with hot water first. The minced mushrooms I added to the egg rolls have a little taste, so I don't like them.

3 eggs, 1 carrot, 5g mushrooms, appropriate amount of shallots, a little chicken essence, and a little salt

1. Beat the eggs into a clean bowl, first break them up with a manual egg beater, then cut the vegetables into powder and mix them in the egg liquid, and finally add a little salt and chicken essence to mix

2. Put the clean pot on the gas and turn the heat to a low heat, then pour in a small amount of egg liquid and. Use a special shovel to help roll it up from top to bottom

3. Move the rolled egg roll to one end of the handle of the pot, then pour a little egg liquid and spread it out in the same way, then roll it forward with a shovel and pour the egg liquid three times at a time, which is enough thickness. Cut all the rolled egg rolls into appropriate sections with a knife and put them on the plate.

Purple potato egg rolls

This roll does not need to be oiled at all, which is very healthy!

2 eggs, appropriate amount of high-gluten flour, appropriate amount of purple potato, appropriate amount of cucumber, appropriate amount of pepper, appropriate amount of water, less salt, and 5g of scallion

1. The purple potato is pressed into mud, and the dough cake materials are mixed together to form a batter. The amount of water depends on personal preference. I prefer to make it thinner, and the cake is easier to fry thoroughly

2. Use a non-stick pan.

3 eggs, 3g pork stuffing, a little carrot, minced onion, ginger and garlic, proper amount of salt, sesame oil, cooking wine, one egg white, and about 6g starch

1. Chop the bought pork into mud, and dice the carrot

2. Chop the pork stuffing and carrot into mud

3. Stir the cooking wine evenly

5. Beat in an egg white and stir it evenly in one direction

6. Add a proper amount of starch and stir it evenly for later use

7. Break the egg liquid, add a little salt and starch and stir it evenly

8. If it is not even enough after adding starch, filter it with a sieve

9. Heat the pan and put a little oil on it, and spread it evenly in the pan < Turn over after setting

11. After the eggs are solidified, they can be taken out of the pot, and the time is not too long

12. Spread the meat evenly on the eggs

13. Roll the eggs like sushi

14. Put them in a plate, steam them on the pot for about 2 minutes, cool them a little, and then cut into pieces.

Phoenix shrimp roll

Use with seafood. It is very suitable for the first dish of the Spring Festival family banquet ~~

25g shrimp, 2 water chestnuts, 2 eggs, 1 seaweed, 1 tsp cooking wine, a proper amount of salt, 1 tsp starch, a few drops of sesame oil, 1 tsp pepper, 1 prawn, head and tail removed, shelled, intestinal mud removed and peeled into shrimps; Wash and dry the water with kitchen paper, pat it into mud with the back of a knife and chop it, add cooking wine, salt and white pepper and mix well

2. Peel water chestnut and cut it into pieces, add water chestnut powder and dry starch to the shrimp paste and mix well, and finally add a little sesame oil and mix it into shrimp paste for later use

3. Add a little salt to the eggs and break them into even eggs. Sprinkle a little dry starch, spread the prepared shrimp paste evenly on it, roll it into strips, put it in a flat plate that has been oiled, steam it in a steamer with water for 1 minutes, take it out and cool it a little, cut it into 1 cm thick slices, and arrange it on the table.