Three leaves, also known as duck parsley, are a common spicy spice with a special aroma in Japan. Their use is similar to domestic parsley.
People who like it like it very much, and people who don't love it don't touch it. I personally don't hate its taste.
Generally speaking, the stems of three leaves are commonly said to be chopped and put in miso soup to season, and the leaves are often thrown away.
In the spirit of frugality, I learned this dish from my Japanese housewife colleagues who are equally frugal. It is very convenient. Everyone can try it.
Three-leaf egg roll
Recipe Recommendations
- green leafy vegetables 50g
- eggs of 2
- salt appropriate amount
- chicken essence appropriate amount
Steps for Three-leaf egg roll
1
Prepare the ingredients.
2
Boil a pot of boiling water and blanch the washed three leaves.
3
Overcool the scalded three leaves with cold water.
4
After draining the water, cut into fine pieces.
5
Beat the eggs into a bowl and mix well with the chopped three leaves.
6
Add salt and chicken essence to taste.
7
Put a little sesame oil in the pan.
8
Pour a thin layer of egg liquid and fry until half-cooked over medium heat.
9
Use chopsticks to roll up the omelet along the bottom edge.
10
Push the rolled egg roll to the bottom, continue to pour in the egg liquid, and repeat the above steps.
11
Roll it about three times and you will get an egg roll.
12
Place the egg roll on a kitchen paper towel to absorb oil, then cut off and serve on a plate.Three-leaf egg roll Make Tips
1. Three leaves (duck celery) can be replaced with other fragrant vegetables such as cilantro, celery leaves, etc. 2. Adding a little water starch to the egg liquid can increase the toughness of the egg skin, but I don't like starch very much, so I didn't put it in. Just be careful when turning.