Vegetable Sandwich

I bought slices of pumpkin bread.

These kinds of vegetables are sold in supermarkets, but for the children going to school, I always buy fresh ones and cook them myself.

Bring the water in the pot to a boil, then add the diced carrots to blanch, followed by a small amount of cooking wine.

Then add the peas and blanch them (according to the doneness of the food).

Finally, add the fresh corn kernels raw, cooking for a few minutes; do not overcook to prevent them from becoming too soft.

Scoop out and rinse with cold water.

Control the moisture.

Add a little salt and chicken bouillon, mix until even to incorporate the base flavor.

Add a little salt and cooking wine to the eggs and beat them for later use.

Take one slice of bread, use a mold to cut out a circle (don't throw it away), put it into the electric griddle, and pour egg liquid into the circle.

Add vegetable granules.

Then use a small spoon to fill with the egg mixture and fry.

Place the cut-out bread rounds on top, fry one side until cooked, then flip to fry the other side. I lightly brushed a layer of oil on top while frying.

After flipping, the color should be golden. Use a small amount of oil in the pan, and once cooked, take it out. For kids' breakfast, fry one each (because of online classes) and serve with a bowl of wontons.

There was only one finished sandwich left. The children don't like eating vegetables much, so the vegetables were made into a sandwich and they ate them. The taste was fragrant and the seasoning was just right (each time we make different kinds with meat, fruits and vegetables, or seafood, but mornings are too busy, so after making several kinds, there is almost no time to take photos).