I'll tell you about the green onions first Make a cut on the green onion length to take out the thick inner parts and remove the thick inner parts of the green part and the green part

There's a way to spread it out and cut it diagonally, so do whatever you want

Personally, the diagonal cut was rolled and the shape was pretty

To give it freshness and remove the spicy taste of green onions, soak it in cold water and rinse it to remove moisture

Put the green onions on the cutting board or an empty bowl and shake them off with your hands, collect them together, make a shape, and put them on the food

It's a way to take off the tip of the washed perilla leaf and layer it and shred it If you don't want to use perilla leaf salad right away, soak it in cold water for a whileRemove the water again and shake it off with one hand like a green onion salad, gather the volume, and put it on top

In Korean food, we use white white jidan separately, but for convenience, we combined itFor pretty egg garnish, strain the egg water through a sieve

You have to sift it at least twice to make the surface evenly I'm too lazy to do it once, so I get a ticket. LOL Put oil on a heated pan and wipe the excess oil with a kitchen towel It's important to control the heat, but if the heat is too high, the surface of the egg garnish is uneven

Turn it upside down and cook both sides, take it out on a cutting board, and cool it off It's a simple way to roll up the egg garnish and shred it Like green onion and perilla leaf salad, shake off the strands with your hands to make it voluminous

As you can see in the picture below, the yellow eggplant gives it a sense of splendor, so the food definitely lives~?