Making a super simple salmon egg roll
It's been a while since I bought salmon, and I was wondering what I should make and I wanted to eat it with rolled eggs. So today, we're going to make salmon egg rolls. Soft eggs and salmon make a bowl of rice. It's easy to make and it's not stimulating, so it's perfect for breakfast, lunch box, and one-piece side dish.
2 serving
Within 10 minutes
레몬콩
Ingredients
  • egg
    3ea
  • Salmon
    2piece
  • Salt
    2little
  • Sugar
    1little
  • cooking wine
    2ts
  • Mayonnaise
    2spoon
  • Cooking oil
    little
Cooking Steps
STEP 1/9
Add salt, sugar and cooking wine to the eggs.
STEP 2/9
And mix it evenly and prepare it.
STEP 3/9
Grease the pan with cooking oil and grill salmon evenly.
STEP 4/9
Chop up the ripe salmon.
You don't have to cut salmon that are uniform in thickness and size, but if you roll salmon that are different in size and height like me, it's easy to mess up the shape.
So it's good to chop it evenly.
STEP 5/9
Spread the egg mixture in the oiled pan.
STEP 6/9
When the egg water is half-cooked, fill one side with chopped salmon.
STEP 7/9
Then, roll it, pour egg water into the rich and poor parts and roll it over and over again.
STEP 8/9
When you're done with the egg water, press it down and shape it.
STEP 9/9
Sprinkle mayonnaise and it's done!
When you roll the salmon at first, you have to roll it as tightly as possible so that the shape is pretty when you cut it.
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