Curry celery omelet

Curry celery omelet

Introduction:

"Curry is a compound seasoning made of turmeric as the main ingredient and a variety of spices. It is spicy and sweet with special aroma. The main ingredients of curry are turmeric powder, Sichuan prickly ash, star anise, pepper, cinnamon, clove and coriander seed, which contain spicy spices. They can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and increase appetite. It can promote blood circulation and achieve the purpose of sweating. Curcumin in curry can activate liver cells and inhibit cancer cells. Curry can also assist wound healing and prevent Alzheimer's disease. That day fried celery Xianggan, see celery leaves more, pinch some to stay. I was preparing scrambled eggs, but I forgot when I made dinner, so I made breakfast cakes the next morning. It's the first time to make egg cake with curry flavor. Because of the combination of celery, the pastry not only has the unique flavor of curry, but also has the aroma of celery and tender eggs, which makes the taste of the pastry richer

Production steps:

Step 1: mix the flour with warm water and knead well to form a slightly soft dough. Stir for 20 minutes.

Step 2: wash the celery leaves and cut them into pieces; break the eggs into a bowl, beat them up, add some salt and mix well.

Step 3: mix curry powder with cooked oil and salt to make pastry.

Step 4: heat the oil in the pan and spread the eggs.

Step 5: set aside the eggs, pour in the celery leaves and stir well.

Step 6: stir in the right amount of salt.

Step 7: divide the dough into two large pieces and roll them into large pieces. Spread curry pastry evenly; spread celery and eggs.

Step 8: roll up the crust and grow into strips.

Step 9: roll up from both ends to the middle.

Step 10: cut and divide into two parts.

Step 11: roll the cake into a round shape.

Step 12: coat the pan with oil and put in the cake germ.

Step 13: fry over low heat until both sides are crisp and yellow.

Materials required:

Flour: 400g

Celery leaf: 100g

Egg: 1

Curry powder: 30g

Cooking oil: 25g

Salt: right amount

Note: 1, gastritis, ulcer patients eat less curry. 2. Curry is not suitable for patients during taking medicine.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: Curry