Chinese Food
Okra thick egg burn low fat and high protein. Lose weight, lose weight, nourish kidney and strengthen yang. It's a must for novice
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Eggs are rich in nutrition and protein. They are also the most easily available source of protein in daily life. There is no need to say more about nutrition. Therefore, they are also breakfast guests of many people. Okra. In recent years in China, Japan and many western countries are hot selling vegetables. It is also the first choice for athletes in many African countries. Of course, it is not only because of its crispy, juicy, smooth and not greasy taste, but also because of its outstanding beauty value and various nutritional effects. After cutting the green coat of okra horizontally, it shows the unique color value of Pentagram star. The Milky Okra Seed embellishes it. In minutes, the color value of dishes will be raised to a higher level. In addition to its beauty, okra seeds and viscous substances play an important role in invigorating the kidney and filling the essence. It is even called plant Viagra by Americans. Well, it seems that some business opportunities have been found by accident In fact, okra's viscosity is rich in pectin and 50% soluble cellulose
Cooking ingredients
Cooking Steps
Step1:Food preparatio
Step2:Wash the okra with salt. Soak it in light salt water after removing the base. Add a little salt after boiling. Put in okra and blanch for 23 minutes. Remove the head and tai
Step3:Egg, soup, salt, black pepper mixed to break u
Step4:Light the fire. Pour a little oil into the pan. Wipe it with a kitchen towel
Step5:Pour in 1 / 3 of the egg liquid. Gently turn to make the egg liquid flat. Stir it with chopsticks. Poke out the bubbles. Fry until half cooked (the bottom is not sticky, the surface is still slightly condensed but still flowing). Place okra on the end close to you. Roll the egg skin to the other end with the help of spatula / chopsticks / hands
Step6:You can choose to be like me. There are some eggshells between the two okra. You can also stack two okra at one time. In fact, the okra I bought is a little bigger, so it's hard to roll. It's recommended to choose okra according to the size of the pot when I buy i
Step7:Burn the rolled eggs from the other end and put them back to the other end. Then wipe the bottom of the pot with an oily kitchen paper towel
Step8:Pour in 1 / 3 of the egg mixture again. Shake the pan to make it smooth. Turn up the last round of omelet. Let the egg mixture flow under it. When it is half cooked, roll it up again
Step9:Repeat the above steps to finish the last 1 / 3 of the egg liquid. Stick the seal of the egg roll on the bottom of the pot to shape it. After the finished egg roll is slightly shaped, remove the two ends. Slice it to fill the plate
Step10:Finished product displa
Step11:Finished product displa
Step12:Sprinkle a little chili powder. It will have a different flavo
Step13:Finished product displa
Cooking tips:1. If you don't have so many ingredients, then as long as eggs, salt and okra are all right. 2. A small spoon of soup is OK. Too many eggs will be too tender. It's not easy to fold them. If not, it's OK to replace or not to use thick soup treasure. Don't be greedy, greedy, fresh and greedy 3. The size of okra must refer to the size of the pot. Otherwise, it may not be completely wrapped after putting two pieces. Of course, if you change it to just one okra, it is OK. 4. Pour oil into the pot and wipe it evenly with kitchen paper towel. It can make the oil evenly distributed and reduce the intake of oil and fat. 5. Light fire. Light fire. Light fire. Say the important things three times. Use a small fire throughout. In this way, the fried thick egg can be smooth, tender and refreshing. Otherwise, the fried taste will be much worse if it's too old. If the novice is not skilled in the operation, turn off the fire when the egg liquid is half cooked. Fire after rolling it up. 6. The traditional Japanese thick egg burning uses a special square pot. It needs to be used after rolling up
