Korean egg roll anchovy

Published Feb 1, 2023 at 08:35am ET

Every time I see Korean and Japanese having breakfast, I feel full of happiness. On the table, a small dish full of all kinds of small dishes, vegetable, bright and beautiful colors, compared with those of us who grab a bread every morning or buy a few steamed buns on the roadside to "deal with" the problem, feeling that those who value breakfast, pay more attention to themselves, more love themselves. Egg roll is a common dish on breakfast tables in Korea and Japan. Here we introduce Korean style, which tastes richer.

Food Material List

1 Carrot Lesser Half Root
2 Leek 5 article
3 Egg 3
4 Pepper Appropriate amount
5 salt Appropriate amount
6 Granulated sugar 2 scoops
7 milk 2 tablespoons

Operational steps

1 Wash and chop carrots and leek
2 Whisk and stir three eggs of carrot and leek root, add a little salt, a little pepper, add some milk, the omelet will be more tender and smooth.
3 With mayonnaise, uh, about one scoop.
4 Hot pan, hot oil, 1/3 egg liquid, fry over low heat, etc. Egg liquid solidifies completely.
5 When all the egg liquid solidifies, roll it up. Ha-ha, I broke it carelessly. It doesnt matter. Its rolled inside anyway. Then pour a third of the egg liquid next to it. Of course, pour a little on the previous roll so that it can stick together. Then repeat the previous action, roll up...
6 Again... The last point, come on! Wait for solidification, roll up.
7 Finally, all rolled up, like the fragrance of eggs, can be fried yellow, like tender, directly out of the pot, cut, plate, la la la la, glittering gold

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