Chinese Food
Crispy egg rolls in pan
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Cooking ingredients
Cooking Steps
Step1:Egg + sugar. Put in a large bowl. Mix well with the egg beater (no need to beat).
Step2:Beat the butter in microwave oven for about 30 seconds and melt it into liquid state. Add it into the egg liquid and mix well.
Step3:Add flour and black sesame and mix well.
Step4:To make a thick batter.
Step5:Put the pan on the stove. Don't fire first. Put a tablespoon of batter in the middle of the pan.
Step6:Turn the pot in hand. Turn the batter away. It's a thin layer at the bottom of the pot.
Step7:Turn on the small fire and heat it to the full. When the edge of one side of the omelet is a little yellow, turn it over and heat it to the other side when it's off the bottom of the pot
Step8:Pour the omelet on the chopping board. Use a chopstick to quickly roll it into an omelet shape. Roll it until it is finally fixed for a while. It will be set when it is a little cold.
Step9:Cool and dry the pan with cold water. Continue to make the next one until it is all finished.
Cooking tips:1. The whole process of mixing the batter only needs to be stirred. There is no need to beat it. 2. When it's cold, if you feel the batter is too thick, it's not easy to operate. You can put the batter in hot water and heat it for a while. The batter will become less thick. It's easier to operate. 3. When the batter is put into the pot, the pot should be in a cool state. If the pot is hot, the batter will start to coagulate when it is put into the pot. The omelet is too thick. So before making an omelet, I use cold water to cool the pot and dry it. 4. When the omelet is made, it can be rolled directly with a chopstick in the pot (if it's not hot). It can also be quickly poured on the clean chopping board and quickly rolled up with chopsticks like me. This process must be fast. Otherwise, the omelet will be hard when it's cold. It can't be rolled up. Also, the omelet should not be over heated. Otherwise, it is difficult to roll it up. There are skills in making delicious dishes.
