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Before you jump to Tamagoyaki - young sardine omelet recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.
Wholesome eating helps bring about a feeling of health and wellbeing. If we eat more healthy meals and less of the detrimental ones we generally feel much better. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Selecting healthier food choices can be challenging when it is snack time. You can spend several hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
If you might be looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for the afternoon meal. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain choices.
There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to tamagoyaki - young sardine omelet recipe. To cook tamagoyaki - young sardine omelet you only need 6 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Tamagoyaki - young sardine omelet:
- Take 4 eggs
- Use 1 tbs dried young sardine
- Prepare 1 half cup of chopped green onion
- Prepare 1 tbsp water
- Use 1 tsp mentsuyu soup base
- You need 2 tbs canola oil
Instructions to make Tamagoyaki - young sardine omelet:
- Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
- Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked.
- Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
- Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end.
- Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
- Slice as desired and serve on a plate.
- Tip (1) Mentsuyu soup base available at Japanese supermarkets.
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