Okra Thick Egg Braised

Okra Thick Egg Braised

1. Take an empty bowl, beat in eggs, add 40ml of cold water, 15ml of light soy sauce and a little salt and mix well.

2. Wash the okra and cut off the head and tail.

3. Add a little oil to the pan, pour a layer of egg liquid, fry on medium-low heat until the egg liquid is slightly solidified, and place the okra (just two rows, two rows in a row, just like this: ==), with a shovel Carefully wrap the egg skin around the okra.

4. Continue to pour a layer of egg liquid, and when it is slightly solidified, continue to roll up the egg roll.

5. Until the egg liquid is used up, arrange the egg rolls into long strips, and then cut them into 2 cm thick slices.

Tips:

1. I used duck eggs, two pieces, the egg liquid was divided into three times and poured.
2. Students who don’t have a special pot for thick egg cooking, ordinary cooking pots and non-stick pots are the same, fry an egg skin, wrap it in okra, and so on.