Salt and Pepper Cheese Plum Thick Egg Stew
1.
All the materials are ready, prepare the Tupperware egg divider and the shaker cup on the knife holder
2.
Because you need to put salt and pepper, the color of the egg skin is a bit dark, so three of the six eggs are separated from the yolk! Shake the three whole eggs and three egg whites in the cup, cover with the lid and mix and shake well. If you don't have Tupperware, you can also beat them evenly with chopsticks!
3.
Pour the well-mixed egg mixture into a bowl, add chopped green onions and red plums, add appropriate amount of salt and pepper
4.
Cover the three egg yolks with a lid and shake them with a shaker cup, pour them into the bowl under the egg separator, add appropriate amount of salt
5.
Brush a thin layer of olive oil on the pan for health and less oil
6.
Pour part of the egg mixture with salt and pepper powder and fry slowly until half cooked
7.
Tear a long strip of cheese on the egg skin, roll the egg skin, and roll it into a cylindrical shape and pile it on the side of the pan: brush the oil and then pour part of the egg liquid in the pan, fry it until it is seven mature, then add the cheese strip, roll Move the cylindrical shape just now and roll it back together, so that the egg crust is rolled back and forth in turn, not too loose when rolling, and the roll is firm! Be careful with your hands when scrolling, you can scroll together with the help of a wooden shovel!
8.
After the egg mixture with salt and pepper powder is rolled, it’s the turn of the beautiful egg yolk. Add cheese, roll it into shape, and finally sprinkle the fragrant sesame seeds on top of the rolled thick egg yolk.
9.
Take it out of the pan, put it on the chopping board and cut into sections. There is so much cheese!
Tips:
Be sure to use a small fire, and then roll it when it's mature!
