Autumn double-coloured egg fever
By VicentaLakin
Autumn, which contains fruit glue, cow ' s lactose, etc., is one of the best health-care vegetables for humans, which helps digestion, treats stomachitis and ulcer, protects skin and gastric mucous membranes. A thick egg burn, a common item in Japanese cuisine, is the distribution of an eggcake roll, continuing to pour the egg fluid, continuing the roll, and finally a omelet. Eggs are thick and delicious. Combining the two foods, nutritionally rich and soft insides, as breakfasts, facilitates human absorption and is easy to do。
Recipe Recommendations
Steps for Autumn double-coloured egg fever
1
Eggs are scattered, softly and softly with an egg-beater。
2
Autumn wash, cut the tails, and burn in hot water。
3
Put a little egg fluid into spinach juice and mix it with an eggbeater。
4
Add a spoon of fresh water to the rest of the egg fluid。
5
Just a few drops of oil in the pan。
6
The small fire pours some of the egg fluids into the pot, and it is enough to make a big bubble。
7
And then put the ripe aces on the ballskin。
8
Scroll up the egg skin slowly。
9
After all the rolls have been rolled into a thin layer of spinach juice and egg fluid, the same steps are rolled up。
10
Scratch the middle of two autumns when they're rolled。
11
The rest of the egg fluid is then poured into the pan, covered with spinach juice and egg skin。
12
Rolled good akids thick egg burn。
13
The finished chart。
14
The finished chart。Autumn double-coloured egg fever Make Tips
Since the okra tends to roll when rolling the first layer of the egg sheet, it is recommended to hold it in place slightly with chopsticks and then slowly roll it up with a spatula. The spinach juice was some leftovers in the fridge that I didn't want to waste, so I just added it in; if you don't have spinach juice, you can also make plain thick rolled omelet. You can also use milk instead of water, and the resulting thick rolled omelet will be very tender and smooth.