Fresh omelet
By VicentaLakin
The meat omelet is made of meat, eggs, vegetables and its main material. It is nutritious, delicious, fragrance, fresh beauty, colour and delicious coexistence。
Recipe Recommendations
- minced pork 400 grams
- eggs of 6
- duck eggs of 2
- carrots one
- green vegetables 8 trees
- horseshoe of 5
- fungus 3 flowers
- mushrooms 3 flowers
- onion 3 pieces
- Jiang 1 small piece
- cooking wine 1 teaspoon
- oyster sauce 1 teaspoon
- soy sauce Half a teaspoon
- shisanxiang Half a teaspoon
- salt Half a teaspoon
- white sugar 1/3 teaspoon
- cornflour 2 tsp
- edible oil 3 tsp
- wolfberry 10 capsules
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fresh omelet
1
Five eggs and two duck eggs were thrown into the bowl with a little wine, oil, scattered, spare。
2
Skin, wood, mushroom bubble hair, carrots, horse hoof, wood, mushroom, onions, ginger wash, shredding, mixing, salt pickled for 10 minutes, and with meat, eggs, wine, platinum oil, raw smoke, 13 fragrances, salt, sugar, raw powder, edible oil in one direction。
3
The base pot is hot, with a small amount of oil, put in an appropriate amount of egg fluid, spread out evenly, spread thinly into the skin of the egg, with a small fire throughout the course, and is ready for the condensation of the egg。
4
Put the meat on the side of the egg, roll it up slowly, roll it tight。
5
Each omelet is wrapped in tin paper, bound by two heads, as tight as possible。
6
Cold-water pans, steamed in the fire for about 15 minutes after the water went out, taken out and dried。
7
Remove the cold egg rolls from the tin paper, cut the part and put it on the plate。
8
The vegetables are washed, cut in half, water in the boiler, boiled, a little salt, a few drops of oil, and the vegetables are ripe, they are picked up and set aside。
9
The water in the frying pan falls, the hot pots, the oil, the platinum, the platinum, it'll be all right on the egg rolls and the green vegetables。
10
The finished map appreciates it。Fresh omelet Make Tips
One. Ducked eggs increase the resilience of the egg skin and are not vulnerable to fractures. 2. Add edible oil to the egg fluid to protect against adhesiveness, and wine to remove edible eggs. 3. When steaming an egg roll, it shall be wrapped in tin paper, as tight as possible, cooled and then removed, so that the steamed egg roll is not loose and the column shape is maintained。