Japanese style thick egg(ri shi hou dan shao )

Japanese style thick egg

Introduction:

Production steps:

Step 1: 1. Add salt and sugar to adjust the egg

Step 2: 2. Heat the pan and wipe a little salad oil with a paper towel

Step 3: 3

Step 4: 4. Shake to make the egg liquid evenly spread over the pan

Step 5: 5. Roll back

Step 6: 6. Push to the front and smash. Don't be afraid. As long as it's not the last layer, it can be remedied

Step 7: 7. Continue to put the egg

Step 8: 8. Use chopsticks to jump up the cooked egg roll in front, and let the egg liquid flow down

Step 9: 9. Don't wait for the egg liquid to be fully cooked. Maybe this state is ready to roll back

Step 10: 10

Step 11: 11. Stick the pot, don't be afraid

Step 12: 12. Wipe with paper towel and oil

Step 13: 13. Repeat

Step 14: 14. Add the egg liquid

Step 15: 15. Still use chopsticks to pick up the eggs in front and let the egg liquid flow down evenly

Step 16: 16

Step 17: 17. Turn again. Don't pinch the omelet with chopsticks, it will break

Step 18: 18. At this time, the pot is very easy to use. When you turn to the back, you lift the pot and the omelet and run to the front

Step 19: 19. Repeat the process

Step 20: 20. Continue

Step 21: 21. Final turn

Step 22: 22. Plastic surgery

Step 23: 23. That's it. It's not over yet

Step 24: 24. Students who have sushi bamboo curtain will come in handy

Step 25: 25. Put it in the bamboo curtain

Step 26: 26. Plastic with bamboo curtain

Step 27: 27. After plastic surgery, it's like this

Step 28: it's done

Materials required:

Eggs: right amount

Salt: right amount

White granulated sugar: right amount

Soy sauce: right amount

Salad oil: right amount

Note: practice more. Skilled work

Production difficulty: Advanced

Craft: Skills

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ri Shi Hou Dan Shao