spinach egg roll with flying fish roe
I made it with flying fish roe and spinach. It's so much fun to have flying fish eggs popping in your mouth every time you eat them. A chubby egg roll that captivated my husband and daughter's taste buds Let me introduce you.
2 serving
Within 30 minutes
서현마미
Ingredients
  • Flying Fish Roe
    30g
  • egg
    4ea
  • Carrot
    2cm
  • Scallions
    3ea
  • Spinach
    1handful
  • crushed garlic
    1ts
  • Salt
    1/3ts
  • ground pepper
    little
  • grape seed oil
    suitably
  • Salt
    1little
  • Cheongju
    little
Cooking Steps
STEP 1/8
Rinse the flying fish roe with rice wine, rinse it in water, and drain it. If you wash it in Cheongju, the fishy taste of flying fish roe disappears.
STEP 2/8
Beat the eggs in a bowl without hesitation. Add minced garlic, salt, and pepper and mix evenly,
STEP 3/8
Add chopped carrots, chopped chives, and flying fish roe and mix.
STEP 4/8
Trim and wash spinach, drain, and add a little grape seed oil to a heated pan.Add spinach and salt and stir-fry slightly.
STEP 5/8
Pour a little grape seed oil into a heated pan, pour about two-thirds of the egg water, and cook over low heat. When the bottom is slightly cooked, add spinach
STEP 6/8
Roll it up and fry it.
STEP 7/8
While rolling, pour the remaining egg water little by little and roll it, and then pour the egg water and roll it,,
STEP 8/8
This completes a plump egg roll with several layers of thin texture.
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