Chinese Food
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?
Cooking tips:There are skills in making delicious dishes.
