Boiled baby cabbage with egg horn

Boiled baby cabbage with egg horn

Introduction:

Production steps:

Step 1: material list

Step 2: peel the vegetables and soak in water for 30 minutes, then rinse and drain

Step 3: break up the eggs and season with salt

Step 4: add a little egg white and salt into the minced pork and mix well in the same direction

Step 5: heat the oil in the pan, pour in a spoonful of egg and fry over low heat

Step 6: when the egg is not completely set, add a little minced pork

Step 7: fold the omelet in half, turn it over and fry it for a while, then shovel it out for use

Step 8: fried egg horn

Step 9: add water to the casserole and bring it to a boil. This time, I add some meat powder that can't be completely fried into the water and cook it together

Step 10: stir fry the baby vegetables first, then stir fry the leaves

Step 11: put the baby croissants into a casserole and cook until the soup turns white. Season with salt, pepper and chicken powder

Materials required:

Minced pork: right amount

Eggs: right amount

Baby food: right amount

Oil: right amount

Salt: right amount

Chicken powder: right amount

Pepper: right amount

Note: when frying the egg corner, you must pay attention to the heat, and fry slowly over low heat

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: salty and fresh