#trust之美#healthy Slimming Muffin Vegetable and Fruit Salad
1.
Prepare all the ingredients.
2.
Tomatoes and apples are cut into small cubes; bitter chrysanthemum and purple cabbage are soaked in brine for 15 minutes, then washed and shredded; quail eggs are cooked in advance and then shelled.
3.
Add 5 grams of fine sugar to an egg white and beat it into a hard foaming state with an electric whisk.
4.
Add 60 grams of milk and 5 grams of melted butter to an egg yolk and mix well.
5.
Sift in 50 grams of flour, stir evenly with a rubber spatula, and get a delicate egg yolk paste.
6.
Mix the egg yolk paste with the egg whites whipped in 3 steps, and stir evenly.
7.
Spoon the batter into a non-stick pan and fry on low heat. Turn over and fry for a while after the bottom turns yellow. The muffins should be slightly larger, my diameter is about 20 centimeters.
8.
Two large muffins were fried. Take a piece of muffin with the smooth side facing down. Spread bitter chrysanthemum and purple cabbage on the bottom layer, and place diced apples, diced tomatoes, quail eggs, almonds and black currants on top.
9.
Squeeze on Chobe salad dressing.
10.
The old pumpkin will become juice after it is steamed.
11.
I use corn-flavored salad, you can choose the flavor according to your preference.
12.
With less oil and sugar, there is no burden to eat.
13.
Serve as breakfast, refreshing and not greasy.
14.
Cover with another slice of muffin and start eating.
15.
You can see a lot of materials.
