25g of 4 preserved eggs, 5 small colored peppers, 2 tablespoons of milk, soy sauce 1 tsp, sugar 1 tsp, salt 1/4 tsp.

working methods

1

Wash the pickled vegetables, cut them into small pieces, soak them in water for 20 minutes, squeeze out the water, and stir-fry them in a dry pan until they are fragrant.

2

Beat the eggs, add all seasonings, cut small colored peppers and stir-fry cold dishes.

three

Fry sushi eggs in a Yu Zi pan. After the pan is hot, sprinkle a little oil, wipe it evenly with a paper towel, pour in the egg liquid, not too much, as long as it can cover the pan, roll it up after a little condensation, then pour in an appropriate amount of egg liquid, roll it up again, and repeat it to the desired thickness. Slice and set the plate.

Sauerkraut, Tri-color Pepper and Emerald Roast Material

4 eggs, 2 green peppers 1/,2 red peppers 1/,20g mustard tuber, 2 tablespoons milk, 0/teaspoon soy sauce1teaspoon sugar1teaspoon salt 1/4 teaspoon.

working methods

1

Cut the colored pepper into fine particles.

2

Beat eggs in a bowl and add milk to mix.

three

Add pickles, colored peppers, soy sauce, sugar and salt and mix well.

four

Heat the pan over medium heat, drain the oil and pour in the egg paste to form a thin omelet.

five

Push the omelet to the front, and then pour a layer of egg paste.

six

Roll up the egg roll and wrap it, and repeat the steps for about 3-4 times until it reaches the desired thickness.

seven

Smear, freeze and slice.

eight

Prepare to serve