Creamy Eel Quiche
1.
Preparation materials: asparagus, eggs, onions, small red peppers, salt, black pepper, and sesame seeds.
2.
Eel world kabayaki eel;
3.
First, cut the thawed Kabayaki eel into bite-sized chunks, and use the microwave to turn for 3 minutes for later use (you can also directly fry in the pan);
4.
Wash the vegetables, cut the asparagus in half, cut the onion into rings, and cut the small red pepper into rings;
5.
Bring the water to a boil, add half a spoon of salt and a few drops of oil, put the asparagus in the blanching water for about 40 seconds, take it out and put it in cold water for later use;
6.
Beat eggs in a bowl, then pour milk, add appropriate amount of salt and freshly ground black pepper, stir evenly, then strain it for later use;
7.
Heat oil in a pan, add onion rings and chili rings to fry until fragrant, then add asparagus;
8.
Fry the eel for a few seconds, then spread the ingredients, pour the egg liquid into the pan and spread it evenly;
9.
Change the heat to low, cover the lid until the surface is solidified, and then the pan can be taken out.
10.
Serve, sprinkle with freshly ground black pepper and appropriate amount of sesame seeds. You can dip it in tomato sauce or sweet and sour sauce when eating~
11.
Dip it in tomato sauce, sour and sweet, it tastes great~
12.
The omelet is soft and full of protein, the eel is tender, the fish skin is Q elastic, and it can also replenish collagen. The asparagus is tender and refreshing, improves immunity and can also reduce fat and weight loss. The combination of these ingredients is a perfect match~ !
