Cheese omelet(zhi shi dan juan )

Cheese omelet

Introduction:

"I believe many of my friends, like me, have been hurt by omelette. In fact, it's easy to make delicious, the material is simple, the method is convenient, just need a little more care is enough (ha ha ~ if you add a little love to seasoning, that's it!). This time, it's a basic version, which can use your brain, mix & amp; match countless tastes, and make your own good taste! First of all, let's talk about our goals: 1. The bottom layer of the egg cake (before rolling) is tender and soft, without caramel color, and it's golden yellow. 2. The cheese melts evenly and is fully combined with the egg liquid. 3. The surface layer of the egg cake (before rolling) has a greasy taste. 4. It won't obviously feel the boundary between hard and soft, but has gradually rich anti-aging effect If the above conditions are met, I think it's an omelette worth eating, because it's really not difficult to do it. Come on, let's do it step by step. "

Production steps:

Step 1: beat the eggs into the mixing bowl, add dry white wine, salt and ground black pepper, and beat well.

Step 2: cheese grates

Step 3: preheat the pan over medium heat, add the butter, melt the butter, shake the pan to let the butter cover the bottom of the pan, bubble and pour in the egg, turn to low heat, remember it must be low heat. The egg liquid will solidify slowly from the bottom. Use the tips of rubberspatula or chopsticks to stir in circles in different areas to keep this action.

Step 4: after stirring for 30s, add the cheese and chives, continue to stir in different areas, gradually stir out some holes, you can see the bottom of the pot, it doesn't matter, and then use the egg liquid to fill the hole. In this way, the surface of the egg cake will be uneven. When there is still part of the egg liquid that has not solidified, sprinkle the diced butter on the egg cake sporadically. Through the irregular surface, the butter will form a soft and tender taste in different areas after being heated.

Step 5: when the egg cake is in the state below, it can slide out of the pot. Don't forget to pad a piece of baking paper under it, so that you can easily lift the edge and roll up the egg cake. Be careful, this kind of egg cake is super tender.

Step 6: cut in the middle after rolling. Do you see the juice of cheese, egg and butter? Imagine - sprinkle some ground black pepper, some chives, Dijon mustard and pickles, enjoy!

Materials required:

Raw eggs: right amount

Chive green: moderate

Pickled cucumber or other pickles: appropriate amount

Dijon mustard: moderate

Mayonnaise: right amount

Doublecream: right amount

Dry white wine: 1 tsp for every three eggs

Salt: right amount

Grind black pepper: right amount

Butter: moderate

Proper amount

Note: * the amount of eggs is very important. I mean, relative to the size of the bottom of the pot, the egg liquid should not be too thin, otherwise there will be no taste to say. It's just an egg skin. If you use a 24cm pot, I recommend at least three larger eggs. You can beat the eggs evenly, or you can choose to stir slightly to keep the multi-layer taste. It's all good. In addition, add one yolk for every three eggs. Believe me, it's too delicious.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Zhi Shi Dan Juan