Purple Sweet Potato Thick Egg Bento

Name: Purple Sweet Potato Thick Egg Bento
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Purple Sweet Potato; 2 pieces Xianggan; 3 pcs Shiitake Mushrooms; 2 pcs egg; 50g asparagus; 60g Carob; 5g olive oil; Some salt; Some sesame oil; Some black pepper powder; Some ginger; Some garlic; Some milk; Some Soy sauce

by Bao Asu

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Purple sweet potato + fried beans and mushrooms + thick egg stew + cold asparagus, a total of 450 kcal.
Someone told Asu that your fat-reducing food list is so complicated, is there something simpler? It's thin and delicious!
Hehe, then go to cultivating immortals, you can swallow clouds and bigu. Or let me feed you!
Losing weight and food are always going to go one after the other. Since you are a physique that makes you fat after drinking, you have to pay a little more if you want to be beautiful. Whether it is exercise or food, it is necessary to be diligent, not to mention to yourself. "

Purple Sweet Potato Thick Egg Bento

1. The ingredients are ready and the quantity is more accurate.

Purple Sweet Potato Thick Egg Bento recipe

2. Wash the purple sweet potato, cut into pieces, put it in a steamer and steam for about 20 minutes. Poke it through with chopsticks and it will be cooked.

3. Wash asparagus and cut into sections, blanch in boiling water with a little bit of oil for a minute or two, and remove. Add salt, sesame oil, black pepper and mix well.

4. Cut off the two ends of the beans, cut the shiitake mushrooms and dried fragrant into strips, and cut the ginger and garlic into mince. Boil the beans in boiling water with a little bit of oil for a minute or two, then remove. Heat a wok, add a little oil, add ginger and minced garlic and stir fry until fragrant, pour in the beans, mushrooms, and dried fragrant, stir fry evenly, add some water, stir fry and cover and simmer for a while. Finally, add salt and light soy sauce to season and fry well.

5. Knock the eggs into a bowl, add a little salt, a little cold water (milk), and mix well. Heat in a pan or jade pot over a low heat, spread a thin layer of oil, pour half of the egg mixture over the bottom of the pan, fry on low heat and solidify, roll the egg rolls from one end to the other. Then pour in the remaining egg liquid, repeat the above steps, and roll the originally rolled egg roll on a layer. Eggs are used a lot and poured in several times so that the rolled up product looks better. After the rolled omelet, each side is slightly fried, then it can be taken out of the pan, and then cut into sections and plated.