Chinese Food
Japanese style thick egg
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Cooking ingredients
Cooking Steps
Step1:Break up the eggs. Add chopped ham and chives. Mix well with sal
Step2:Brush a layer of oil with a brush in the pot. When it's warm and medium heat, pour in about 1 / 5 of the egg liquid. Keep turning the pot. Evenly spread the egg liquid on the bottom of the pot until it's half set. Roll it up from right to left.
Step3:Then push it to the right. Continue to pour 1 / 5 of the egg liquid to the left. Turn the pot until it is even and half set. Roll it up from the right to the left.
Step4:Push it to the right again. Continue to repeat the above steps until all the eggs are used up. About 5 times in total. Cut the pieces out of the pot. Serve with tomatoes.
Cooking tips:1. It tastes good to choose stupid eggs. The color is also good. Ham and shallot are finely chopped. 2. Only brush a thin layer of oil in the pot. Spread two layers of cake and brush with oil once. Or. Do not like oil, and do not stick to the pot effect is good. Do not brush oil. 3. This component is approximately spread out in 5 times. The less liquid you pour in each time, the thinner the omelet. The more layers of thick egg you make at the end. I like it. 4. Use medium and small fire in the whole process. The fire can't be too big. Roll it up when the egg is half set. There are skills in making delicious dishes.
