Making boiled cucumber egg roll
It is to make a cucumber jangjorim egg roll that you can eat more reliable, delicious, and fresh when you are on a diet.
2 serving
Within 20 minutes
에코즈
Ingredients
  • egg
    4ea
  • Cucumber
    1/2ea
  • Sesame leaf
    4piece
  • onion
    1/2ea
  • canned corn
    4T
  • Braised in soy sauce
    1can
  • Salt
    2little
Cooking Steps
STEP 1/7
Chop the onion into small pieces and drain the kitchen towel once.
STEP 2/7
Slice cucumbers thinly and wrap them in a kitchen towel to remove moisture.
STEP 3/7
Mix 2 eggs, 2 tablespoons of retroactive skewer and 2 tablespoons of sweet corn.
STEP 4/7
In a lightly greased pan, spread the egg mixture and bake.
STEP 5/7
When the eggs are half cooked, add perilla leaves, cucumbers, chopped onions, and soy sauce.
STEP 6/7
Roll it like an egg roll. And bake until golden so that it doesn't fall off.
STEP 7/7
Cut it into bite-size pieces. Done.
You have to put the vegetables on top and roll them quickly to prevent water from forming. It goes really well with Keyonnez, so make sure to make it together and dip it in the sauce! (It's good if ketchup goes in a little more than mayonnaise.) You can use a can for jangjorim or replace it with other meat.
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