Chinese Food
Rice with eel and egg
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Cooking ingredients
Cooking Steps
Step1:Beat the eggs and scatter them in the bowl. Three color eggs. The red color is with tomato sauce. Originally, it used to be tomato juice from the Great Lakes. But the color is too light.
Step2:Yellow is the natural color of the egg. Green is the egg liquid with 20 grams of spinach juice and 10 grams of flour. A small amount of salt can be added to the egg liquid for seasoning.
Step3:Carrots are cut into flowers with vegetables. Asparagus is washed and cut into sections. They are boiled and cooked. They are seasoned with a small amount of sesame oil, salt and MSG.
Step4:Make pancakes out of tricolor eggs. Cut into shredded eggs for later use.
Step5:Put the cooked rice in a Japanese lunch box. Put the silk eggs on it.
Step6:After the natural thawing or microwave thawing, put a small amount of oil in the pan, fry the eel slightly, add some sugar, soy sauce, soy sauce and taste to taste, and then boil. It's better to buy special eel juice. Cut the eel into pieces and place the prepared vegetables on the rice.
Cooking tips:I always like eel. I like the taste of sweet and fresh. I like the oily and smooth feeling of fish. It's also because it's all soft little prickles. There's no trouble of throat sticking. It's also because it's made of soy sauce. Ha ha. Pop likes soy sauce. Rice with soy sauce is the best. In order to increase nutrition and color, we made tricolor egg silk. It can also be decorated with simple natural color egg silk. The taste is just as good. The soy sauce in eel is used for rice dressing. I believe it is also the choice of many soy lovers. There are skills in making delicious dishes.
