Beetroot’s leaves and egg, tamago toji. Don’t throw away No.7
What do you do with beetroot’s leaves? You can eat them like spinach; boil them, stir fry them, add to soup, mix with your gratin, etc. Here I would like to introduce one of my favourite way of cooking. #CookEveryPart
Beetroot’s leaves and egg, tamago toji. Don’t throw away No.7
What do you do with beetroot’s leaves? You can eat them like spinach; boil them, stir fry them, add to soup, mix with your gratin, etc. Here I would like to introduce one of my favourite way of cooking. #CookEveryPart
Open in Cookpad AppSteps
- 1
Wash and drain beetroot’s leaves.
- 2
Cut out stems and cut into a few centimetres. Cook in small amount of water.
- 3
Add green part of the leaves and stir.
- 4
Make a space in the centre of wok and put some oil.
- 5
Add beaten egg with some salt to the centre. When the egg is half cooked, bring in the leaves and mix. Drizzle some soy sauce.
- 6
You can use fish sauce or Worcestershire sauce instead of soy sauce. Or any your favourite sauce! You can actually pour over the egg to the leaves.
Cooksnaps
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