The secret of breakfast(zao can mi ji zhi jin yin zhi xiang fan juan )

The secret of breakfast

Introduction:

"The fierce sparks between eggs and vegetables give birth to delicious food with complete color, fragrance and taste. It's suitable for breakfast and children. It can also use extra leftovers. It's delicious and nutritious."

Production steps:

Step 1: prepare all the ingredients: egg, starch, cheese, carrot, cucumber and rice

Step 2: dice carrot, cucumber and luncheon meat

Step 3: separate the egg white and yolk

Step 4: mix the egg white and yolk separately and add a little starch

Step 5: decoct the protein skin over low heat

Step 6: fried yolk skin in low heat

Step 7: saute shallot foam in hot oil

Step 8: add the carrot to make it fragrant

Step 9: add the cucumber and lunch meat to stir fry

Step 10: add oyster sauce and salt to taste

Step 11: add the overnight rice and stir well

Step 12: season with a little chicken essence

Step 13: if you like cheese, you can also add cheese slice to increase milk flavor

Step 14: spread the fried rice evenly on the yolk skin and protein skin and roll it up

Step 15: roll well, use the oblique section, and put it on the table

Materials required:

Eggs: right amount

Carrot: right amount

Cucumber: moderate

Rice: right amount

Scallion: right amount

Lunch meat: moderate

Starch: right amount

Cheese: moderate

Oyster sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, the old method of separating egg white is still effective, use the eggshell to separate it upside down. 2, pay attention to the heat when frying the egg white, otherwise the white egg skin is easy to fry to yellow, which will affect the effect of loading. 3, the egg yolk is dry, you can add a small amount of water to dilute, which is convenient for spreading. 3, cheese can be added or not It's delicious

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Zao Can Mi Ji Zhi Jin Yin Zhi Xiang Fan Juan