Chinese Food
It's a surprise to cut. Steamed rice with curry and egg
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When I was a child, I ate this kind of flow heart egg bun rice for the first time. I can't forget the moment when I cut the egg bag. The half frozen egg liquid was spread out to cover the whole rice and curry. It's amazing. I forgot that there were onions and carrots I hated. I couldn't wait to taste them. The smooth egg liquid and the thick and fragrant curry blend perfectly. A mouthful of soft rice. There is a chemical reaction in the mouth. In fact, children are very easy to coax. They can be deeply moved by showing common food with a little careful thinking. The last one is a picture of the flow center -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Tomato top cut cros
Step3:Scald in hot water. Turn over the skin and take it out
Step4:Tear off the ski
Step5:Cut all ingredients into small piece
Step6:A whole box of curry pieces is broken. In fact, it's very convenient to follow the steps on the package
Step7:Stir fry onions, potatoes and chicke
Step8:When it's almost done, add tomatoes and stir fr
Step9:Add water and bring to a boil over medium heat for 10 minute
Step10:Turn off the heat, add curry, crush and mix wel
Step11:Simmer for 5 minutes on a low heat. Don't burn too much. Curry is easy to paste. If the soup is almost thick, turn off the heat
Step12:The rice is put on the plate in a bow
Step13:Pour a circle of stewed curry around for us
Step14:Start to make an omelet. Beat up 3 eggs, add milk, mix well. Season with a little sal
Step15:Put the butter in the hot pot and spread it evenly. Heat the egg laying liquid on a small heat. It's better to concentrate it in two-thirds of the pot for easy bread
Step16:Use chopsticks to slide the egg liquid into the middle immediately after layin
Step17:If it's a little condensed in the middle, lift your hand off the fire and start wrapping
Step18:The pot is tilted at 45 degrees, slowly shoveled and rolled up. You can bake the bottom of the pot on the sealing edge with a small fire. Do not heat the whole pot
Step19:Wrap the egg on the ric
Step20:Drizzle with curr
Step21:The knife gently cuts the upper layer of egg skin. Don't cut it deep. Cut the lower layer too You can eat it when it's sprea
Step22:It's slippery and super tender.
Cooking tips:The most difficult part is to master the fire. It can't flow if the center is too ripe. And the process of the bag is also very difficult My egg bag is far from perfect. There are many wrinkles that are not smooth enough. It's because after the bottom is condensed, don't use chopsticks to scrape it to the end. It needs more practice. There are skills in making delicious dishes.
