Welcome to my official account of WeChat. Update the private video menu every day. I've been frying eggs since the third grade of primary school. That's the first dish I learned. At that time, my parents were all double employees. I could eat up to five fried eggs at noon when I went home without food. At that time, I knew how to fry a plate of soft and oily eggs. So I might be a snack by nature. Although in the late night canteen, this thick egg roast is made for a night snack. But after learning it, it is often used as breakfast. It has a very high appearance value. I feel it's beautiful after eating it all day. I'll make it salty. I'm a little incompetent for the sweet and thick egg in the original play. You can also add a variety of ingredients to the thick egg roast, such as chopped carrots, chopped shallots, and even chopped shrimps. A well made thick egg roast can feel full juice in the moment of biting
Step1:Let's break up four eggs in a bowl. Stir them with chopsticks. Don't stir them too evenly. The yolk and egg white are slightly separated. Only when they are made can they be yellow, white and beautiful.
Step2:Then add about 10-15 grams of milk. If you have firewood fish soup, add it in. It will taste fresher. The purpose of adding milk or firewood fish soup is to make the taste of the finished product more tender.
Step3:Add about 10 grams of Japanese flavoring or cooking wine. This is to remove the fishy smell of eggs.
Step4:Season with a little salt.
Step5:Pour the oil into the pan. Heat it slightly. Put your hands on it and feel a little hot
Step6:Pour in some egg liquid first. You can basically cover the bottom of the pot. Don't use too much fire. Otherwise, it will be fried egg.
Step7:When the egg is almost set, roll it up slowly from one side. Don't break the snack when rolling.
Step8:When the roll is just a little bit left, push it aside and continue to pour the egg liquid.
Step9:When the egg liquid is basically solidified, roll it up slowly. Repeat this several times until all the egg liquid is used up.
Step10:Every time I roll it, I always take advantage of the fact that the egg liquid hasn't completely solidified. This way, when I roll it, I can well bond with the previous egg skin.
Step11:After the whole roll is finished, put it on a piece of aluminum foil paper. Wrap it up while it's hot. Organize it into a rectangle by hand. Don't worry about opening it. Stew it for a while. Yu Wen will continue to cover the cooked eggs. In this way, it will look good after cutting later.
Step12:In about seven or eight minutes, you can open it. Cut it into the size suitable for the entrance.
Step13:Put such a breakfast on the table. I am in a good mood all day.
Cooking tips:There are skills in making delicious dishes.