Seasonal Vegetable Quiche
1.
Prepare raw material mung bean sprouts, carrots, shiitake mushrooms, green onions
2.
Cut carrots and mushrooms into shredded green onions and diced
3.
Put the flour into the container and beat an egg
4.
Pour in water and stir into a thin paste
5.
Put the prepared mung bean sprouts, carrot shreds, shiitake mushrooms, and green onions into the batter, sprinkle with salt and MSG and stir well
6.
Spread the batter in the pan gently and evenly. Fry on medium and low heat. Pour in an appropriate amount of base oil and heat. Pour in a small portion of seasonal vegetables.
7.
Fry on one side and fry the other side carefully.
8.
Fry golden brown on both sides in a non-stick pan and enjoy it out of the pan
9.
Place the fried seasonal vegetable quiche on the plate
10.
Cut the pie into triangles and place them in order to have appetite
11.
Seasonal vegetable quiche is not only nutritious, but simple, quick and very convenient to make
12.
Breakfast also needs yogurt and fruit plate to match to be perfect
Tips:
Egg cake nutrition: rich in carbohydrates, carbohydrates are important substances that constitute the body; store and provide heat energy; maintain the necessary energy for brain function; regulate fat metabolism; provide dietary fiber; save protein; enhance intestinal function. Suitable for the crowd: most people are suitable. It is an ideal food for children and adolescents, pregnant women, lying-in women and patients.
