Eggplant Quiche

Eggplant Quiche

1. 1. Wash the purple eggplant and cut into slices for later use.

2. 2. Clean the red pepper and cut into shreds for later use. (Remarks: add according to personal taste)

3. 3. Take 3 eggs, smash them, and put them in a basin.

4. 4. Add 150 grams of natural flour.

5. Then add water.

6. Put in order: salt, thirteen incense.

7. You can stir at this time.

8. After stirring, put the cut eggplant slices into a basin for thickening.

9. Put cooking oil in the pot.

10. Use a brush to spread the cooking oil in the pan and spread it evenly. (Remarks: prevent sticking pan)

11. After the pot is heating up, pour in the stirred noodles. (Note: At this time, the sliced eggplant is taken out after thickening is finished)

12. Put the thickened eggplant slices into the pot.

13. Fry it on one side and turn it over and fry the other side.

14. After both sides are browned, the fragrant eggplant omelet is ready.

15. Ingredients display

Tips:

Ingredients:
150 grams of natural flour, 50 grams of carrots, 3 eggs, 1 purple eggplant
1. Ingredients preparation:
1. Wash the purple eggplant and cut into slices for later use.
2. Clean the red pepper and cut into shreds for later use. (Remarks: add according to personal taste)
3. Take 3 eggs, smash them, and put them in a basin.
4. Then add natural flour.
5. Then add water.
6. Put in: salt, thirteen incense.
7. At this time, you can stir.
8. After stirring, put the cut eggplant slices into a basin for thickening.
2. Eggplant pancake making:
1. Put cooking oil in the pot.
2. Use a brush to spread the cooking oil in the pot and spread it evenly.
3. After the pot heats up, pour in the stirred noodles. (Note: At this time, the sliced eggplant is taken out after thickening is finished)
4. Put the thickened eggplant slices into the pot.
5. Fry the yellow on one side and turn it over and fry the other side.
6. After both sides are browned, the fragrant eggplant omelet is ready.