Japanese thick egg(ri shi hou dan )

Japanese thick egg

Introduction:

Production steps:

Step 1: break up the five eggs, add all the seasonings and stir well.

Step 2: heat the pan and coat the pan with oil with paper towel.

Step 3: pour in proper amount of egg liquid, shake the pan horizontally, heat the egg liquid evenly with medium heat, when the egg liquid is semi solidified and does not touch the pan, fold the egg skin to the side of the pan (the first layer).

Step 4: oil the pan again, pour in an appropriate amount of egg liquid, raise the eggshell by the side of the pan with chopsticks, and let the egg liquid cover the pan. When the egg liquid is semi solidified and does not touch the pan, fold the eggshell to the side of the pan (the second layer).

Step 5: repeat step 4 until all the eggs are fried.

Step 6: put the fried eggs on the bamboo curtain, roll them into strips, and slice them until cool.

Materials required:

Eggs: five

Weihong: 3 tbsp

Sugar: 2 tbsp

Soy sauce: 2 tsp

Note: eggs are one of the best nutrition sources for human beings. Eggs contain a lot of vitamins, minerals and proteins with high biological value. For people, egg protein quality is the best, second only to breast milk. An egg contains half the calories of an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B1, 15% vitamin B2, 4% vitamin B6, 6% vitamin B9 and 8% vitamin B12. These nutrients are essential to the human body. They play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ri Shi Hou Dan