Golden Ham and Vegetable Pepper Omelette
1.
Soak the mushrooms, dice them, and dice the ham, onions, and peppers;
2.
Bring to the pan, add the ham and stir it out, don't stir it too much, and serve;
3.
Use the original pot, no need to wash, continue to sauté the mushrooms so that the mushrooms can absorb the oil of the ham, and then set it aside for later use;
4.
Beat the eggs, add 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp vegetable oil, 1 tbsp cooking wine, beat evenly;
5.
Pour the mushrooms, ham, onions and colored peppers into the egg mixture and stir evenly;
6.
Put a larger pan on the stove, turn on medium heat, put the egg liquid and the mixed materials in the pan a little hot, and spread it as flat as possible;
7.
When the egg liquid has solidified a little bit, we really want the other side of the omelette, but since we are not professional chefs, we don’t have the time to toss the pan and turn the whole omelet. We can use a flat omelet to turn it over and fear to break The large dish, placed next to the pot, we can shake the pot back and forth with the handle, and then slowly slide the omelette into the large dish;
8.
Cover the pan and turn it over 180 degrees so that the pan is facing down and the saucer is facing up. Take out the plate, won't the omelet be turned over? Fry the omelet and use a knife or spatula to cut into small pieces for consumption.
Tips:
1. Stir fragrant ham and mushrooms first;
2. Put proper amount of oil and water when beating the eggs to make the eggs more tender;
3. Control the heat when frying eggs, don’t over-fry them, the eggs will not be tender if they are too hot;
Fourth, the materials can be matched according to your own preferences, and the properties of the materials are not compatible.
