Cellophane with beetroot and egg pancakes

0.5k - - -

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

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.