Muffin Fruit and Vegetable Salad
1.
Prepare all the ingredients.
2.
Tomatoes and apples are cut into small cubes; bitter chrysanthemum and purple cabbage are soaked in brine for 15 minutes, then washed and shredded; quail eggs are cooked in advance and then shelled.
3.
Add 5 grams of fine sugar to an egg white and beat it into a hard foaming state with an electric whisk.
4.
Add 60 grams of milk and 5 grams of melted butter to an egg yolk and mix well.
5.
Sift in 50 grams of flour and stir evenly with a rubber spatula.
6.
The result is a delicate egg yolk paste.
7.
Mix the egg yolk paste with the egg whites whipped in 3 steps, and stir evenly.
8.
The mixed batter is more delicate and shiny.
9.
Spoon the batter into a non-stick pan and fry on low heat.
10.
Turn over and fry for a while after the bottom turns yellow. The muffins should be slightly larger, my diameter is about 20 centimeters.
11.
Two large muffins were fried. Put all the vegetables together, add salt and a little olive oil and mix well. Take a piece of muffin with the smooth side facing down. Spread bitter chrysanthemum and purple cabbage on the bottom layer, and place diced apples, diced tomatoes, quail eggs, almonds and black currants on top.
12.
Squeeze on Chobe salad dressing.
Tips:
1. When frying muffins, be sure to fry them slowly. If the heat is high, it will burn easily.
2. If you want the perfect shape of the muffin, you can put the batter into the piping bag and squeeze it into the pan.
3. If you don't have butter, you can use corn oil instead of sunflower oil.
4. The vegetables and fruits in the middle can be placed as you like.
