Three-color Quinoa Rice Bun
1.
First, we wash the quinoa and rice, put 2 times the amount of water in the rice, soak for 20 minutes, and cook the quinoa rice.
2.
Steam the eggplant and potatoes during cooking.
3.
Take the large leaves of lettuce, remove the roots, and wash for later use.
4.
Remove the roots of coriander, scallions and green onion leaves, wash and set aside.
5.
Heat the oil, add the beaten egg liquid, then add soy sauce, oyster sauce, cooking wine, sugar and salt to fry the eggs into small pieces, then add a spoonful of soybean paste and a small bowl of water.
6.
Turn to low heat and simmer until the egg sauce is almost dry.
7.
Peel the steamed potatoes, put them in a container with the eggplant, and add a spoonful of them to make a puree.
8.
Add egg sauce, potato and eggplant puree to the cooked quinoa rice.
9.
Mix well with quinoa rice.
10.
Put an appropriate amount of green onion leaves, coriander and mixed quinoa rice on the lettuce leaves.
11.
You can enjoy it when wrapped tightly. Healthy tri-color quinoa, Taobao search Feng Quinoa tri-color quinoa.
Tips:
1. Tricolor quinoa is not easy to digest, so it is recommended to soak for more than 20 minutes before steaming.
2. For those with weak spleen and stomach, please consume white quinoa.
3. Store the unsealed rice in the refrigerator as much as possible.
4. The side dishes in the rice bag can be adjusted according to your own preferences.
