Omelets with Chinese Vegetables

For the filling, clean the leeks, cut in half lengthwise, rinse thoroughly and cut into slices. Clean, scrape and rinse the carrots. Remove the outer leaves from the white cabbage, remove the stem and rinse the cabbage. Peel and rinse the celery. Cut the four ingredients into very fine strips.

Peel the onion, halve it, cut it into thin slices and divide it into rings. Melt the butter and sauté the onion rings in it until translucent. Add the geuese and steam well. Add soy sauce and season with salt and pepper. Steam the vegetables for 2-3 minutes until soft, add the shrimp and season with salt, pepper and soy sauce.

For the omelets, whisk the egg yolks with a little of the milk and salt. Sift flour on top, fold in and add the remaining milk. Beat the egg whites until stiff, add to the egg yolk mixture and fold in.

Melt a quarter of the clarified butter in a frying pan with a lid, pour in a quarter of the batter and close the frying pan with the lid. Allow the mixture to curdle leisurely. The lower side of the omelet must be browned, the upper side must remain soft. Slide the omelet onto a preheated plate and keep warm.

Cook the remaining omelets in the same way. Divide the filling evenly among the omelets, fold them together and bring to the table on the spot.

Tip: Instead of clarified butter, you can use butter in most cases.

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