How to make seaweed thick-boiled egg
Soak 3g of seaweed in water.
Seaweed is rich in flavour factor, which can be used instead of salt to freshen and flavour the ingredients. For a more complete nutritional profile, add a little more shredded carrots and potatoes.
Pour 15g of cornstarch and 20g of water into a mixing bowl and mix well.
Beat the 3 eggs.
Pour in the starchy water, add the soaked seaweed, and mix well again with chopsticks.
For older children, season with salt and sugar to taste.
Heat a pan over low heat and brush the bottom of the pan evenly with a thin layer of oil.
Pour in half of the mixture and spread out the bottom.
When the bottom has set, sprinkle with a little grated cheese.
With a spatula, gently roll the mixture to one side and brush the bottom again with a thin layer of oil.
Pour in the rest of the mixture and continue frying until the bottom is set.
Sprinkle with the grated cheese again and fry until the cheese has melted.
Roll up the quiche from the thicker end in the opposite direction and continue frying over low heat until the egg mixture is completely set and cooked through.
Cut into small pieces and serve!