Cilantro Red Rose Omelette ♥ Vanilla Omelette 3

Name: Cilantro Red Rose Omelette ♥ Vanilla Omelette 3
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 capsules egg; 1/2 piece carrot; 2 small bunches parsley; 3 tsp water; 1 1/2 tsp Cornstarch; a little salt; Moderate amount (or cumin) pepper

by Greedy Tangerine

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

People who are afraid of coriander and carrots will not necessarily hate this dish.

Stir-fried and sautéed carrots have only a simple sweetness, and the warmed coriander will turn into a faint sweet fragrance of flowers and plants. Give it a try, I am not a clerk, and if you order this dish, I have no track record! "

Ingredients

3 capsules Egg
1/2 piece Carrot
2 small bunches Parsley
3 tsp Water
1 1/2 tsp Cornstarch
a little Salt
Moderate amount (or cumin) Pepper

Cilantro Red Rose Omelette ♥ Vanilla Omelette 3

1. Prepare ingredients, shred carrots, mince coriander

Cilantro Red Rose Omelette ♥ Vanilla Omelette 3 recipe

2. Stir-fry the carrot shreds until soft and set aside ★ until the carrot shreds are bent and the oily color turns red

3. Pour the ground coriander into the egg juice, beat and mix well, add salt and pepper

4. Mix the cornstarch with water and mix in the egg juice while stirring

5. Heat 2 tablespoons of oil in a pot

6. Pour in egg sauce and fry on both sides

7. Pick up the pot and cut into pieces, arrange them on a plate.

Tips:
★ The number of eggs depends on the number of people. There are 2 people in our family, and the minimum amount of 3 eggs is used.

★ 1 egg with 1 teaspoon cornstarch water (5ml). The ratio of water: cornstarch is 2:1, that is, 1 teaspoon of water with 1/2 teaspoon of cornstarch.

★ The coriander can be changed to dried shiitake mushrooms and sautéed in advance with carrot shreds.