Purple sweet potato thick egg bento

Overview

Purple sweet potato + stir-fried dried beans and shiitake mushrooms + thick egg roast + cold asparagus, a total of 450 calories. Someone told Asu that your fat-reducing diet menu is very complicated. Is there anything simpler? It’s both slimming and delicious! Hehe, then it’s better to go and cultivate immortality, you can swallow clouds and grow grains. Or let me feed you! Weight loss and good food are inherently trade-offs. Since you have a body that makes you fat even when you drink water, if you want to be beautiful, you have to pay a little more. Whether it is exercise or food, you need to be careful, not to mention yourself.

Tags

• staple food
• home cooking
• lunch
• dinner
• asparagus
• beans
• dried fragrant
• egg
• garlic
• light soy sauce
• mushrooms
• olive oil
• purple sweet potato
• black pepper
• ginger
• milk
• salt
• sesame oil

Ingredients

Steps

1. 1 Have the ingredients ready and the quantities accurate.

   

2. 2 Wash and cut the purple sweet potatoes into pieces, put them in a steamer and steam them for about 20 minutes. Poke it with chopsticks and it's done.

   

3. 3 Wash and cut asparagus into sections, blanch in boiling water with a little oil for a minute or two, and remove. Add salt, sesame oil, and black pepper and mix well.

   

4. 4 Cut off both ends of the beans, cut the shiitake mushrooms and dried fragrant beans into strips, and mince the ginger and garlic. First, blanch the beans in boiling water with a little oil for a minute or two, then take them out. Heat a wok, add a little oil, add ginger and minced garlic and stir-fry until fragrant. Add beans, shiitake mushrooms and dried sesame seeds and stir-fry evenly. Add some water, stir-fry, cover and simmer for a while. Finally, add salt and light soy sauce to taste, stir well and serve.

   

5. 5 Crack the eggs into a bowl, add some salt, a little cold water (milk), and stir evenly. Heat a pan or tamagoyaki pan over low heat, apply a thin layer of oil, pour half of the egg liquid to cover the bottom of the pan, fry over low heat until solidified, and roll up the egg roll from one end to the other. Pour in the remaining egg liquid, repeat the above steps, and roll the originally rolled egg roll into another layer. Use more eggs and pour them in several times so that the rolled product looks better. After rolling the egg roll, lightly fry each side, take it out of the pan, and cut it into sections for serving.