【三餸一湯】粟米芝士蔬菜卷
蘋果日報 2020/07/31 07:00
煎西菜豆類15-30分鐘食譜雞蛋蔬菜
- 四季豆切走兩端，放入滾水灼熟。
- 脆皮腸灼熟。
- 在番茄底部割十字，灼熱片刻，去皮切條。
- 粟米蛋漿下鑊，鋪上芝士碎。
- 將四季豆、番茄和脆皮腸整齊排好在蛋皮上。
- 捲起蛋皮，然後切件。
粟米芝士蔬菜卷
材料：
粟米忌廉80克
蛋1隻
芝士1片
脆皮雞尾腸3條
四季豆4條
番茄1個
茄汁少許
做法：
1.四季豆切兩邊，灼熟。番茄底部割十字，灼30秒，去皮切條。脆皮腸灼熟。
2.打蛋，倒入忌廉粟米。燒熱油，倒入蛋液，蛋液鋪滿整個鑊底，芝士片撕碎，鋪面。
3.煎至蛋餅邊可離鑊，熄火，放涼至稍硬身。放入四季豆、番茄和脆皮腸，捲起。取出，切件。擠上茄汁裝飾。
Sweet corn cheese and vegetable roll
Ingredients:
Cream corn 80g
Egg 1 pc
Cheese 1 pc
Crispy cocktail sausage 3 pcs
Green bean 4 pcs
Tomato 1 pc
Ketchup Little
Steps:
1.Cut two sides of green bean and blanch it. Cut a cross on the bottom of tomato, blanch tomato for 30 seconds and peel tomato skin. Then cut tomato in strips.
2.Beat the egg, mix with cream corn. Heat the oil, put in egg mixture and spread egg mixture in pan. Tear cheese and put it on egg.
3.When egg pancake can move, turn off the heat and let the egg to cool down. Put in green bean, tomato and cocktail sausage. Roll the egg and cut in pieces. Put ketchup for decoration.
材料：
粟米忌廉80克
蛋1隻
芝士1片
脆皮雞尾腸3條
四季豆4條
番茄1個
茄汁少許
做法：
1.四季豆切兩邊，灼熟。番茄底部割十字，灼30秒，去皮切條。脆皮腸灼熟。
2.打蛋，倒入忌廉粟米。燒熱油，倒入蛋液，蛋液鋪滿整個鑊底，芝士片撕碎，鋪面。
3.煎至蛋餅邊可離鑊，熄火，放涼至稍硬身。放入四季豆、番茄和脆皮腸，捲起。取出，切件。擠上茄汁裝飾。
Sweet corn cheese and vegetable roll
Ingredients:
Cream corn 80g
Egg 1 pc
Cheese 1 pc
Crispy cocktail sausage 3 pcs
Green bean 4 pcs
Tomato 1 pc
Ketchup Little
Steps:
1.Cut two sides of green bean and blanch it. Cut a cross on the bottom of tomato, blanch tomato for 30 seconds and peel tomato skin. Then cut tomato in strips.
2.Beat the egg, mix with cream corn. Heat the oil, put in egg mixture and spread egg mixture in pan. Tear cheese and put it on egg.
3.When egg pancake can move, turn off the heat and let the egg to cool down. Put in green bean, tomato and cocktail sausage. Roll the egg and cut in pieces. Put ketchup for decoration.