[hand rolled egg bun] - experience kitchen life with children on weekends(shou juan dan bao fan zhou mo he hai zi yi qi ti yan chu fang sheng huo )

[hand rolled egg bun] - experience kitchen life with children on weekends

Introduction:

"It's something children like to eat all the time. It's not only beautiful in appearance, but also has a lot of nutrition to match. The golden color makes people like it at a glance. It's especially suitable for children."

Production steps:

Step 1: prepare the rice.

Step 2: prepare all the ingredients, cut them into small cubes, and blanch the corn kernels and carrots.

Stir fry the minced pork and mushrooms until well done. 3.

Step 4: add rice and a little salt.

Step 5: stir fry evenly. (I use cooked rice. If it's leftovers, I'll fry it until it's done.)

Step 6: turn off the heat, sprinkle with chopped chives, stir well, and put into a heat preservation container. (because it's a little cold, it's better to give the children some hot food.)

Step 7: knock the eggs into a bowl, add a little salt, stir gently, sift and remove the bubbles.

Step 8: brush a thin layer of oil on the non stick pan, heat it to 50%, pour in a little egg liquid, rotate the pan, evenly spread the bottom of the pan, and fry it over low heat.

Step 9: Method 1: take a piece of egg skin and put some rice in the middle.

Step 10: wrap it up and tie it up with the scallion leaves that have been scalded in boiling water to form a flower shaped egg bun.

Step 11: Method 2: take a piece of egg skin, horizontally put the right amount of rice.

Step 12: fold the two sides in half in the middle, tie up the scallion leaves that have been scalded in boiling water, and wrap them into a hand roll shape. You can eat them directly in your hands.

Materials required:

Rice: right amount

Eggs: 2

Minced meat: moderate

Ham: moderate

Lentinus edodes: right amount

Corn: moderate

Carrot: right amount

Chives: right amount

Salt: right amount

Note: poem phrase: 1: fried rice has no limitations, according to their favorite ingredients and taste. 2: When spreading the egg skin, you should first filter out the bubbles in the egg liquid, so that the egg skin is delicate. 3: It's OK to brush a thin layer of oil in the non stick pot. If it's too much, it will affect the integrity of the egg skin. 4: When spreading the egg skin, keep the heat low, and do not pour too much egg liquid each time, otherwise the egg skin is too thick to operate.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: light

Chinese PinYin : Shou Juan Dan Bao Fan Zhou Mo He Hai Zi Yi Qi Ti Yan Chu Fang Sheng Huo