Making Eggs and Vegetable Wrap
They made me an egg vegetable wrap that is not high in calories and looks so pretty. Look at the egg vegetable wrap that I saved my hands because it was too pretty to eat.
2 serving
Within 30 minutes
미니유니
Ingredients
  • Eggs
    3ea
  • onion
    1/3ea
  • pepper
    1/3ea
  • pepper
    1/3ea
  • pepper
    1/3ea
  • water parsley
    10ea
  • Radish sprouts
    little
  • Cooking oil
    little
  • Mustard
    suitably
Cooking Steps
STEP 1/3
Separate the yellow and white egg, add salt, remove the string, and then dissolve the foam. Cut the onions and bell peppers into small pieces and fry them in a lightly oiled pan with salt. Use less oil and stir-fry slightly. You can just shred it, but if you don't like the unique scent of bell peppers, it's much better to eat it if you stir-fry it a little. Blanch the water parsley in boiling water, rinse it in cold water, drain it, and flatten it with your hands so that the eggs can be cooked well later.
STEP 2/3
Grease it, wipe it off with a kitchen towel, and fry the egg whites separately. Cut the egg whites using a round mold.
STEP 3/3
Put 1 stalk of water parsley on top of 1 cornered egg, put various vegetables, put radish sprouts, roll the egg, and wrap it with water parsley. It's delicious if you dip it in red pepper paste or mustard sauce.
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