Egg roll

Egg roll

Introduction:

"It's the first time to make a vegetarian egg roll. I feel it's good. It tastes delicious and looks beautiful. I like it."

Production steps:

Step 1: material picture.

Step 2: dice carrot, dice leek, dice mushroom, and cut corn with a knife.

Step 3: break up the eggs with salt, fry the beancurd, soften it with warm water, pick it up immediately and chop it up.

Step 4: heat pan, add peanut oil, stir fry corn first, then add mushrooms and carrots, vegetables are almost cooked, finally add leek yellow, add salt and soy sauce, stir fry well.

Step 5: add the soaked deep fried Yuba and stir together evenly.

Step 6: put peanut oil in the pan, pour the egg liquid down, spread it evenly in the pan, shake it left and right, feel almost ripe, you can turn off the fire. The skin of the egg is thicker. It's not so easy to break when it's wrapped

Step 7: add the previously fried vegetables to the egg skin. Don't add too much vegetables. Leave a gap around the egg skin. Otherwise, it's easy to break and leak out when cutting.

Step 8: roll up the egg skin, like rolling onion oil cake. Don't roll too loose when rolling, so as to prevent leakage when cutting. The finished product is not good-looking.

Step 9: roll the egg skin and cut it with a fruit knife.

Step 10: the omelet is delicious and good-looking.

Materials required:

Eggs: 2

Carrot: 50g

Mushroom: 30g

Corn: 50g

Leek yellow: 50g

Fried Yuzhu: 50g

Salt: right amount

Soy sauce: 1 tbsp

Oyster sauce: right amount

Peanut oil: 3 tbsp

Note: 1. Spread the egg skin thick and wrap it better. Don't pack too many vegetables in the egg rind. 3. Be careful when cutting. Be careful not to break it. Add fried Yuzhu to taste better. You can also add other vegetables or meat.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original