Korean egg roll

Korean egg roll

Introduction:

"Every time you go out for a picnic in Korean dramas, there are always laver buns and egg rolls. So what's the charm of this little egg roll? Can it become a gorgeous supporting role in the outing?"

Production steps:

Step 1: prepare all the ingredients.

Step 2: chop the hot cabbage, wash the onion, carrot and green pepper and chop them.

Step 3: beat the eggs evenly, then put all the ingredients into the egg, add a little salt and mix well.

Step 4: add a little sesame oil to the pan, pour in the egg liquid and spread it into egg cake.

Step 5: slightly solidify and roll up from the edge.

Step 6: roll it into an omelet.

Step 7: slowly fry the omelet over low heat until golden and well done.

Step 8: take out and cut into sections.

Materials required:

Eggs: 3

Carrot: 30g

Onion: 30g

Green pepper: 1

Hot cabbage: 50g

Salt: right amount

Sesame oil: appropriate amount

Note: the amount of salt to be appropriate, spicy cabbage some salty. It's better to fry the omelet in a non stick pan. It's easy to operate. The omelet is not easy to stick to the pan. When the egg liquid is poured into the pot, the pot can be shaken to help the egg liquid spread flat. When the egg liquid is slowly fried over medium low heat, it is slightly solidified. This is to roll up the eggs and then slowly fry them.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh