“Sandwiches are really fast-handed and highly inclusive food.Between the two pieces of toast, meat and vegetable with jam, cocoa, salty and sweet, Chinese Western style, whatever you want, you can have a dark one, with stinky tofu, with preserved eggs, with herring cans, oh my ~But the traditional sandwich is too monotonous, that is, the toast slices with food materials, “buzz”, grinding the knife, along the diagonal line of the toast slices.Cut, Nah, a perfect triangle was born.This time I decided to change the shape of the dish, using lettuce, eggs, tomato sauce, and Jenny Jean’s new flying fish sausage, which tastes sweet. My favorite dish is the fish seed inside. The golden fish seed bitten from time to time bursts in my mouth. Using the Japanese hand roll as a reference, I spread all the dishes on toast slices, roll lightly, oven.”Ding” inside, Just smelling the fragrance floating out of people’s index finger big move.Give it a try.
|Flying fish sausage||2 roots|
|Romaine Lettuce||2 tablets|
|Salad dressing||Appropriate amount|
|time consuming||Twenty minutes|
Prepare the necessary ingredients.
Jenny’s fish sausage is thawed in advance. Fry in small oil for 8 minutes until golden on both sides. Remove from the pan.
Do not wash the pan, and then beat the eggs into the oil pan, fried into a poached egg, out of the pan.
Remove the sides and flatten the toast slices.
Take one piece of toast, and then coat it with tomato sauce, lettuce, eggs and fish sausage, then squeeze it into tomato sauce, roll it up from one side, squeeze it a little tightly to avoid dew filling.
Preheat oven 200 degrees.Roll the toast in the non-stick baking pan of the school kitchen and place it in the middle of the oven at 200 degrees for 5 minutes.Squeeze a proper amount of salad dressing after baking and serve.
The Works of Nongnon from the Food World