< h1 class="pgc-h-arrow-right" > ingredients</h1>
Toast bread 4 slices
1-2 eggs
1 cucumber
< h1 class= "pgc-h-arrow-right" > excipient</h1>
A pinch of milk
A little sugar
A little oil
< h1 class="pgc-h-arrow-right" > practice</h1>
1: Beat the eggs, add milk and sugar, stir well.
2: Toast bread to the edges.
3: Use a rolling pin to press the bread slices forward and backward, up and down, left and right.
4: Peel the cucumber and cut into segments equal to the width of the toast.
5: Cut into thin strips, put 3-4 strips of each piece of toast, roll up and wrap well in egg mixture.
6: Put a little oil in the pot, heat over high heat and reduce the heat, then put in the toast roll.
7: Fry until golden brown all sides.
8: Drain off excess oil and plate.
Bitter chrysanthemum 50g
Chicken breast 2 pieces
Bell peppers are green and red and yellow
4 slices of lemon
Vinaigrette (1 scoop sugar, 1 scoop light soy sauce, 2 scoops vinegar, 1/2 tbsp sesame oil) 1/3 tsp salt
A little crushed black pepper
1 tsp of rice wine
1: Wash the chicken breasts, add 1/3 tsp salt, a little black pepper and 1 tsp rice wine and marinate for 30 minutes.
2: Soak the bitter chrysanthemum in light salt water for 10 minutes, wash it, and soak it in cold boiled water.
3: Prepare vinaigrette (1 tbsp sugar, 1 tbsp light soy sauce, 2 tbsp vinegar, 1/2 tbsp sesame oil) and set aside.
4: Cut the bell pepper into strips and the lemon into small pieces.
5: Put 5ml of oil in a pot, sauté the bell peppers, add a little salt to taste, and serve on a plate to cool.
6: Drain the bitter chrysanthemum and disconnect it from the middle for easy consumption.
7: Put the marinated chicken breast into the frying pan, fry until golden brown on both sides, remove it, change the knife into small pieces, and arrange the plate.
1 lettuce
3 eggs
Salt 5 g
Oil to taste
Starch to taste
1: Peel the lettuce, wash and slice. Blanch in hot water. After boiling water, pour in the lettuce, when its color becomes slightly darker, quickly fish out, use cool water to cool, control the dry water and set aside.
2: Pour oil into the pan and scramble the eggs into pieces.
3: Restart the pan, add the bottom oil, heat the oil, pour in the lettuce and stir-fry.
4: Add salt and eggs and stir-fry quickly. Pour in a little water starch, stir-fry well and turn off the heat and serve.