Korean-style seven-color rolls

Method

1. 01

   Step 1

   Slice the shiitake mushrooms into thin strips.

   

2. 02

   Step 2

   Peel and shred the cucumber.

   

3. 03

   Step 3

   Peel and shred the zucchini.

   

4. 04

   Step 4

   Peel and shred the carrot.

   

5. 05

   Step 5

   Slice the onion into thin strips.

   

6. 06

   Step 6

   Separate the egg yolk and egg white.

   

7. 07

   Step 7

   Fry the egg yolks into small pancakes.

   

8. 08

   Step 8

   Fry the egg whites into small pancakes.

   

9. 09

   Step 9

   Cut the egg yolk cake into strips.

   

10. 10

    Step 10

    Cut the egg white pancake into strips.

    

11. 11

    Step 11

    Mix shredded beef with shredded shiitake mushrooms, minced ginger and scallions, sugar, soy sauce and pepper, and marinate 10 minutes.

    

12. 12

    Step 12

    Heat oil in a pan, then stir-fry shredded carrots with salt and pepper until cooked.

    

13. 13

    Step 13

    Sauté the onions with salt and pepper until cooked.

    

14. 14

    Step 14

    Sauté the zucchini with salt and pepper until cooked.

    

15. 15

    Step 15

    Stir-fry the cucumber with salt and pepper until cooked.

    

16. 16

    Step 16

    Sauté the beef with salt and pepper until cooked.

    

17. 17

    Step 17

    Mix flour with water and a little salt to make a batter.

    

18. 18

    Step 18

    Fry the batter into pancakes.

    

19. 19

    Step 19

    Simply plate it.