Eggskin pine salad
By VicentaLakin
It's a combination of cedars, pines, good tastes, and purple charlatan salad, which is more nutritious, and a recipe with a variety of tastes. This recipe details the practice of egg skins, which are thin and resilient and are well suited to the variety of omelet dishes。
Recipe Recommendations
- eggs of 4
- yellow wine 30g
- corn starch 5g
- meat floss 100g
- purple cabbage 100g
- salad sauce 10g
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Eggskin pine salad
1
The eggs are evenly mixed with yellow wine, and the coagulation with yellow eggs is much better, and they're not
2
Corn starch water leaks, plus a comparison of the strength of corn starch egg skin. Okay
3
When water starch is added, it's fully modulated and sifted
4
Get the delicate egg fluid
5
When the boiler is hot, it rubs a little oil on the kitchen paper, starts a little fire and pours into a large spoon of egg fluid. I'm sure you can't get too much oil in this step, otherwise the egg fluids won't spread easily
6
Turn the frying pot, and let the egg fluid spread into a circle, so that the egg fluid can condensate
7
I made six eggskins. This plate is 10 inches. If you make it a little smaller, you can make two eggskins
8
Make your own beef pine。
9
Put the meat on the egg skin10
Roll it up
11
#
12
Finally, the pine omelet is cut and the salad is on the table。