Mustard Egg Rolls
1.
Prepare the ingredients, soak and wash the mustard greens, boil an appropriate amount of water in the pot, add a small amount of olive oil, blanch the mustard greens, pick them up, and squeeze out the water
2.
Knock the eggs into the stainless steel bucket, chop the mustard greens, add them to the eggs
3.
Add salt, chicken powder, pepper, a little olive oil, install the stainless steel bucket on the main unit of the cook machine, and buckle the whisk
4.
Power on the cook machine, turn it to gear 1, and stir for 3 minutes. Turn off the power. Use chopsticks to draw the leaves wrapped around the whisk into the bucket. Take out the stainless steel bucket. Coat the pan with a layer of olive oil and heat it over medium heat.
5.
Use a spoon to scoop up the egg mixture and put it into the pot, fry three spoons into a pot, fry on medium and low heat until the egg mixture is solidified, turn off the heat and roll up and cut into pieces.
Tips:
Tips for food:
1. It is enough to apply a thin layer of cooking oil in the pot. Adjust the heat to medium and low heat. You can lift the pan and move the pan body gently to make the frying more even.
2. If you don't like mustard greens, you can replace them with spinach or leeks.