Braised egg with okra
Okra, containing pectin and milk glycan, has the effect of helping digestion, treating gastritis and gastric ulcer, and protecting skin and gastric mucosa. It is known as one of the best health vegetables in human beings.Thick egg roast, a common dish in Japanese cuisine, is to roll an egg cake, continue to pour the egg liquid, continue to roll, and finally form an egg cake roll. The egg is fragrant and delicious.The combination of the two foods is nutritious, soft outside and crispy inside. As breakfast, it is conducive to human absorption and easy to make.Since the first layer of okra egg skin is easy to roll, it is recommended to fix it with chopsticks and then roll it up slowly with a spatula. Spinach juice is left in the refrigerator. If you don't want to waste it, you can add it to make it. If you don't have spinach juice, you can also make the original thick egg roast. Milk can also be used instead of water, and the fried thick eggs are tender and smooth.
Step 1 . Beat the eggs and stir them gently with an egg beater.
Step 2 . Wash the okra, cut off the head and tail, and burn it in hot water.
Step 3 . Pour a little egg into the spinach juice and stir with an egg beater.
Step 4 . Add a spoonful of water to the remaining egg liquid and stir well.
Step 5 . A few drops of oil are enough in the pan.
Step 6 . Pour part of the egg liquid into the pot with a small torch and bake it into a big bubble.
Step 7 . Then put the boiled okra on the egg skin.
Step 8 . Slowly roll up the egg skin wrapped in okra.
Step 9 . After rolling up, pour a thin layer of spinach juice egg liquid, and roll up in the same step.
Step 10 . After rolling, take the middle part of the two okra and cut it.
Step 11 . Then pour the remaining egg liquid into the pan, bake it, roll it up, and wrap the egg skin with spinach juice.
Step 12 . Rolled okra with thick eggs.
Step 13 . Finished product drawing.
Step 14 . Finished product drawing.
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