Double Purple Zhengyan Egg Skin Rice Roll-perilla Series 3

Name: Double Purple Zhengyan Egg Skin Rice Roll-perilla Series 3
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 bowls Cooked hot rice; 2 sheets Sushi Nori; 8-10 pieces Basil leaves; 2 pcs egg; 1 Cucumber; 1 Red Bell Pepper; 1 piece onion; 50g Enoki mushroom; 50g Dried Tofu; 1 Yellow pepper; Some salt; Some Cooking oil; Some Salad dressing

by Yushi Beibei

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Perilla is an annual herb. There are two types of perilla leaves, one of which has a purple back and a fragrant and sweet taste. It has the therapeutic effects of dispelling cold and relieving the surface, relieving the lungs and relieving cough, regulating qi and reconciling the fetus, and detoxifying. It’s not common in our market, and it’s mostly served with sashimi, seafood, etc. in the hotel. I have made two dishes the previous week. My friend planted it himself and brought some more. It seems that I need to develop more new dishes. Originally I was making perilla egg rolls, but I didn't want the egg rolls to be put on the side. The baby broke the grill, so I had to bring another piece of seaweed and seaweed, and put the egg crust inside. The double purple Zhengyan was also good. "

Double Purple Zhengyan Egg Skin Rice Roll-perilla Series 3

1. Ingredients 1: 2 bowls of cooked hot rice, 2 slices of sushi seaweed, appropriate amount of salad dressing.

Double Purple Zhengyan Egg Skin Rice Roll-perilla Series 3 recipe

2. Ingredients 2: 10 pieces of perilla leaves, 1 cucumber, 2 green and red peppers, 1 onion, 50 grams of enoki mushroom, 50 grams of dried tofu, and 2 eggs. Seasoning: appropriate amount of salt, appropriate amount of edible oil.

3. Wash the perilla leaves to drain away the moisture.

4. Wash the cucumbers, cut them into strips, and pickle them with some salt.

5. Cut off the roots of the enoki mushrooms, wash them, and cut the dried tofu, green and red peppers, and onions into shreds.

6. Heat the pan and put in the cooking oil, add all the shredded vegetables and stir fry quickly, add in some salt, stir evenly, and prepare the pan into a plate for later use.

7. Beat the eggs into egg liquid.

8. Spread out into omelets and set aside.

9. Take the sushi curtain and place it on the cutting board. Spread a piece of seaweed. Spread the rice on the seaweed and smooth it with a spoon. Spread the salad dressing evenly on the machine.