stuffed egg with pork and vegetables

Directions

1. First, sauté the onions in oil until they are softened and lightly browned. Then, add the garlic and continue to cook until fragrant. ≈ 3 min
2. Next, add the chopped onions and cook until they are softened. ⏱ ≈ 10 min
3. Add the ground meat and cook it through. ≈ 3 min
4. Next, add the tomatoes, carrots, green beans, and corn. ≈ 3 min
5. Mix thoroughly. ≈ 4 min
6. Add all the ingredients, mix well, and taste to adjust the seasoning to your liking. ≈ 4 min
7. Bring the ingredients back to a slightly dry state, so that the filling doesn’t spill out when it’s wrapped. ⏱ ≈ 7 min
8. Place in a container for later. ≈ 3 min
9. Pour prepare the oil paint, pour the vegetable oil into a pan and stir it thoroughly. ⏱ ≈ 7 min
10. Remove excess oil paint. ≈ 2 min
11. Set the fire to a medium-high setting. ≈ 3 min
12. Pour the beaten eggs into the pan, distributing them evenly. ⏱ ≈ 7 min
13. Reduce the heat to medium. ⏱ ≈ 10 min
14. Pour make it easier to remove the eggs, pour some oil paint around the mold. ⏱ ≈ 7 min
15. Once the eggs are cooked, remove them and spoon the prepared filling into the center. ≈ 3 min
16. Remove the cooked eggs from the edges of the pan and place them in the center, turning them over to cover the filling. ⏱ ≈ 7 min
17. Repeat this process on all four sides to create eggs that are rolled into a square shape. ≈ 3 min
18. Use a spatula to flip the eggs, making sure that the folded part is facing down (it’s important to do this carefully to prevent the filling from spilling out). ≈ 3 min
19. If the pan is small, you can divide the preparation into two or three steps, depending on your preference. ⏱ ≈ 7 min
20. Pour: Place in a dish and serve with hot rice. ≈ 2 min