Eggs with heart rolls
By VicentaLakin
Egg gravy is the hottest snack ever. It's seen in the streets, but it's very cold this winter, even if you want to eat this lovely eggbread and you don't want to go out... then you'll have to cook at home, you'll have to make your own taste. It can be done at home from now on, and it is easy to do it. I'm sure you're all gonna love this one, too. An egg-cracked vegetable roll with a soy sauce or a bowl of rare rice is a delicious and nutritious breakfast。
Recipe Recommendations
- noodles Pi
- eggs
- potatoes a
- carrot a
- mung bean sprouts 500 grams
- lettuce 500 grams
- coriander appropriate amount
- green onions a
- bean paste
- salt a little
- shisanxiang a little
- MSG a little
- balsamic vinegar a little
- rapeseed oil appropriate amount
Steps for Eggs with heart rolls
1
See the method of making the small stickers:
2
See the method of making the small stickers:
3
See the method of making the small stickers:
4
See the method of making the small stickers:Eggs with heart rolls Make Tips
1. Preparation method for the dough wrapper (Xinjiang hand-pulled noodles): Dissolve a small amount of salt in warm water, add flour, and knead into a dough. Place the dough in a warm place. (After fifteen minutes, knead it again, then coat the whole dough with rapeseed oil and leave it in the original place for another fifteen minutes). You can also use this to make Xinjiang hand-pulled noodles; just rest and knead for an additional fifteen minutes. Take out the dough and divide it evenly into small portions, just enough to hold in your hand. Then oil the cutting board (oiling is to make the dough easy to roll and very thin) and also oil the small dough portions while rolling and flipping them. Ensure each piece becomes a thin wrapper. Heat a flat pan, add a little rapeseed oil, and quickly place the rolled thin wrapper into the pan. Shake the pan; when it doesn't stick, flip it to the other side. At this point, crack a whole egg onto the wrapper, break the yolk with a spatula, and spread it flat. Flip it again, shake the pan, and when it doesn't stick, it is ready to serve. (Tip: Must keep in a warm place for later use! Otherwise, it will be hard to roll when cold and the texture will suffer.)
2. Preparation method for vegetable stuffing: Shred potatoes and carrots. Heat half a tablespoon of rapeseed oil in a wok. First, add the potato strips, then add aromatic vinegar. Stir-fry for a short while, add mung bean sprouts, and stir-fry again. Finally, add the carrot strips, then add thirteen-spice powder. Before serving, add MSG and cilantro. Plate it and set aside.
3. Green onions and lettuce are essential! They are also my favorites! (Wash the green onions, cut into long sections, and then shred them.)
4. Time to eat. First, take an egg wrapper and spread bean paste on it (the Liuyuexiang brand is my favorite). Then place a piece of lettuce, followed by the prepared vegetables and shredded green onions in order. Wrap it up and roll it. Wow... these homemade egg and vegetable rolls are simply delicious