Late night canteen: popular healing hot egg (yuzishao) recipe

Late night canteen: popular healing hot egg (yuzishao)

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The Japanese drama late night canteen brought us a lot of Japanese cuisine. People who like this play not only because of the dishes in it, but also because of the ups and downs in the play. A human thing. A special and interesting person. Just like you and me. In the story of late night canteen, hot egg is the favorite of the sissy gentleman. And the boss's way is to add only white sugar and make a sweet version. It just fits the personality characteristics of people who like this dish. Thick egg burn, also called yuzishao, is a kind of common snack in Japanese food. It's easy to look at and actually make. It's either always layered into an omelet, or it's hard to master the proportion of eggs and milk. It's soft enough but not easy to shape. It's easy to shape and tastes too old. Today, I'm here. I'll share a tips for making thick egg BBQ. It will greatly improve the success rate. This tips is also shared by a Japanese chef. Do it this way

Cooking ingredients

Cooking Steps

Step1:Knock three eggs of the same size into the bow

Step2:Add three times of milk into half of the eggshell (the trick is to use the eggshell dosage. The thick egg cooked by this method will have a lot of juice, and the shape will be very square. It won't be soft. Just enough milk

Step3:Measure half the eggshell's xylitol or sugar. Add a little salt (just a pinch by hand

Step4:Beat and sprinkle eggs gently. Stir evenly in one directio

Step5:The thick egg cooker is applied with oil. The whole process is on low fir

Step6:Pour in the first layer of egg liqui

Step7:Use chopsticks to quickly stir into the shape of slippery egg after a little solidificatio

Step8:Half cooked shovels together to the edge of the po

Step9:Brush the oil. Pour in the second layer of egg liquid. Roll up the half cooked eggs to the other side (use two shovels to help each other or one shovel and two chopsticks to help each other

Step10:Brush the oil. Pour in the third layer of egg liquid. Also half cooked, slowly roll up the other sid

Step11:Brush the oil. Pour in the fourth layer of egg liquid. Roll it up after half cooked. Don't worry about it's not good-looking or perfect several times. Roughly roll it up. Don't be too loose

Step12:Use a shovel to push the thick egg to the edge of the pot. Apply a little pressure and use the remaining temperature of the pot to help the thick egg to be set and stewed inside

Step13:Repeat. Pressurize all sides

Step14:Repeat until the thick egg is very square, and then it will come out of the pot

Step15:The right way to open a thick egg is to make it sweet, hot and cold. It's delicious. The cross section is not layer by layer. It's all juice. Are you right?