Chinese Food
Korean rice with egg
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The first time I had an egg bun was when I was a junior. Moved back to the dormitory building of the old campus. Downstairs, there is a small shop opened by the South Korean landlady. It specializes in fried rice cake, noodles, Porphyra and rice with eggs. It's also the most favorite one. It's delicious, nutritious and cheap. I haven't been fed up with it for a week in a row. It's easy to make it by yourself. Children should love this. It's sour, sweet and appetizing.
Cooking ingredients
Cooking Steps
Step1:Wash tomatoes and white onion
Step2:Put tomatoes in a bowl. Pour in boiling water. Peel off in a minute
Step3:Cut the peeled tomatoes and onions into 1 cm cubes. Beat up the eggs. Set aside
Step4:Add in a small amount of cooking oil and heat it up. Stir fry the onion first, then the tomato seeds. Stir to make a paste. Add some tomato sauce to taste according to your taste. Then pour in rice. Stir well with a little salt and monosodium glutamate, and then dish out
Step5:Lightly heat the pan. Brush a small amount of cooking oil on the bottom of the pan to avoid the egg liquid sticking to the pan. Control the fire in a small fire, pour in the egg liquid, take it up and shake it well, spread it into a pie shap
Step6:When the eggshell solidifies, pour in the fried rice. Peel the eggshell by hand and cover it. Take it out and put it on a plate. Pour tomato sauce on it
Step7:The eggshell is bigger. One whole part is too much. It can be cut into two parts. It's just for two people.
Cooking tips:1. The most difficult part of this dish is to spread the eggshell. Make sure to use a small fire. The bottom of the pot is best brushed with some oil. Otherwise, the eggshell will be sticky and difficult to take out; 2. When peeling the eggshell, turn off the fire and peel it a little cooler to avoid scalding. There are skills in making delicious dishes.
