How to make three-shred egg rice rolls

Vegetarian dishes can also be made to feel great, because the three-shred egg rice roll is a very anticipated recipe. Garlic is an indispensable seasoning. Salt, olive oil, and aged vinegar should be added during the production process according to personal taste. This vegetarian dish is more suitable for eating in summer, which helps to stimulate the appetite.

1. Prepare all ingredients.

2. Beat the eggs and add milk to mix well. Add glutinous rice flour and mix well.

3. Sieve the prepared egg liquid to make it smoother and softer.

4. Peel the potatoes, carrots and cucumbers and cut them into shreds.

5. Soak the shredded potatoes in clean water to remove the starch.

6. Heat oil in a pan, stir-fry the shredded carrots for a while, then add the shredded potatoes and stir-fry, finally add the shredded cucumber and stir-fry evenly, add salt to taste.

7. Apply a thin layer of oil on a non-stick frying pan, pour in an appropriate amount of egg batter, turn the pan, and spread it into a round omelet over low heat. After one side is solidified, turn it over.

8. Spread the rolled egg pancake flat and put the fried shredded vegetables in the middle.

9. Fold both sides of the egg roll first and then roll it up from bottom to top to form an egg roll.

10. Cut into sections and place on a plate, garnish with cucumber slices.

Nowadays, many people suffer from gastrointestinal diseases due to improper diet. The three-strand egg rice roll is simple to make and can also play a certain regulating role on the stomach and intestines.