Colorful vegetable omelette


Colorful vegetable omelette

Colorful vegetable egg rolls, with egg flavor as the base, wrapped with fresh broccoli and chopped red pepper, cut into small pieces and shaped into flowers around the dipping sauce bowl. When you bite it, the egg is soft and tender, and the vegetables are refreshing. Dip it in the hot and sour sauce, and the layers burst out, the visual and taste are shared, and you will fall in love with this freshness at one bite!

Ingredients

Steps

  1. Cut the broccoli into small florets, wash with clean water, drain and set aside.
    Cut the broccoli into small florets, wash with clean water, drain and set aside.
  2. Cut the carrots into thin strips.
    Cut the carrots into thin strips.
  3. Chop millet, pepper and garlic.
    Chop millet, pepper and garlic.
  4. For the sauce, put the prepared chili, onion, ginger, garlic, a little salt, soy sauce, a little oyster sauce, and a little hot oil in a bowl and mix well.
    For the sauce, put the prepared chili, onion, ginger, garlic, a little salt, soy sauce, a little oyster sauce, and a little hot oil in a bowl and mix well.
  5. Boil water in a pot. Add a teaspoon of salt and a little oil. This is also the key to making the blanched vegetables crisp and not black. Add broccoli and shredded carrots. Take out the soup after 28 seconds.
    Boil water in a pot. Add a teaspoon of salt and a little oil. This is also the key to making the blanched vegetables crisp and not black. Add broccoli and shredded carrots. Take out the soup after 28 seconds.
  6. Put the broccoli in cold water to cool it down so that it does not change color and turn yellow. Take it out and squeeze out the water for later use.
    Put the broccoli in cold water to cool it down so that it does not change color and turn yellow. Take it out and squeeze out the water for later use. Put the broccoli in cold water to cool it down so that it does not change color and turn yellow. Take it out and squeeze out the water for later use.
  7. water starch, add one tablespoon of 50-degree hot water, one teaspoon of starch, stir well and set aside.
    water starch, add one tablespoon of 50-degree hot water, one teaspoon of starch, stir well and set aside.
  8. Beat three free-range eggs in a bowl, add a little salt and a teaspoon of water starch, and stir well.
    Beat three free-range eggs in a bowl, add a little salt and a teaspoon of water starch, and stir well. Beat three free-range eggs in a bowl, add a little salt and a teaspoon of water starch, and stir well.
  9. Pour in the prepared vegetables and mix well.
    Pour in the prepared vegetables and mix well.
  10. Prepare a container and brush it with a thin layer of oil, pour in the seasoned eggs, cover with plastic wrap and poke a few holes with a toothpick to facilitate exhaust.
    Prepare a container and brush it with a thin layer of oil, pour in the seasoned eggs, cover with plastic wrap and poke a few holes with a toothpick to facilitate exhaust. Prepare a container and brush it with a thin layer of oil, pour in the seasoned eggs, cover with plastic wrap and poke a few holes with a toothpick to facilitate exhaust.
  11. Steam in boiling water for 15 minutes.
    Steam in boiling water for 15 minutes.
  12. Steam until cooked and cut into slices
    Steam until cooked and cut into slices
  13. Make a nice pose
    Make a nice pose
  14. Served with dipping sauce, it is smooth, delicious and nutritious. Enjoy it!
    Served with dipping sauce, it is smooth, delicious and nutritious. Enjoy it!
Languages
Buntes Gemüseomelett - Deutsch (German) version
Colorful vegetable omelette - English version
Tortilla de verduras de colores - Española (Spanish) version
Omelette aux légumes colorés - Français (French) version
telur dadar sayur warna warni - Bahasa Indonesia (Indonesian) version
Frittata di verdure colorate - Italiana (Italian) version
カラフル野菜オムレツ - 日本語 (Japanese) version
컬러풀한 야채 오믈렛 - 한국인 (Korean) version
ไข่เจียวผักหลากสี - แบบไทย (Thai) version
彩蔬果 - 香港繁體中文 (Traditional Chinese - Hong Kong) version