Cellophane with beetroot and egg pancakes
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Easy and hearty dish. Perfect for a summer dinner. Crunchy vegetables, tender egg pancake and spicy flavours - delicious! And soy sauce "Kikkoman" will give the dish richness and completeness.
Ingredients for Cellophane with beetroot and egg pancakes
- Beets - 1 piece
- Onion - 1 piece
- Cucumber - 1 piece
- Garlic - 2 the tooth.
- Chicken egg - 2 PCs
- Cellophane - 1 Puig.
- Soy sauce - 3 tbsp.
- Honey - 1 tsp.
- Vinegar - 1 tbsp
- Vegetable oil - 1 tbsp
- A mixture of spices - to taste
- Sesame oil - 1 tsp.
Step by step instruction of cooking Cellophane with beetroot and egg pancakes
Шаг 1
Beets bake in the oven or microwave. Warm, clear, cut thin straws.
Шаг 2
Drizzle with a little rice vinegar, add honey and add a tablespoon of soy sauce – light better TM "Kikkoman". Leave to marinate on the table. Funchoza pour boiling water for 3 minutes, drain, rinse with ice water. Or cook according to instructions on the package. Carefully dry on a napkin.
Шаг 3
In a bowl, combine eggs and soy sauce – one tablespoon. Thoroughly beat with a fork and bake two or three thin omelets in butter, turning and podrumyanim on both sides. Cool and cut into strips.
Шаг 4
Onion slice along the onion and slightly fry until soft in a frying pan after scrambled eggs on the remains of the oil, warm in a bowl to the noodles and beets.
Шаг 5
Slice cucumber thin strips. Mix all products in a bowl, sprinkle with spices and chopped garlic. Add spices to taste.
Шаг 6
Pour the salad with the remaining soy sauce and mix gently with the help of two sticks or forks.
Шаг 7
Let stand to cool 20 minutes and serve sprinkled, if desired, sesame seeds.