Japanese original thick egg(ri shi yuan wei hou dan shao )

Japanese original thick egg

Introduction:

"The thick egg stew often seen in Japanese dramas and cartoons. It also introduces how to cook with thick eggs. "

Production steps:

Rice porridge (egg Baijiu): first step: eggs (I used three) to knock into the bowl, add a small scoop of white sugar, a pinch of salt, a small spoon of Baijiu (home without liquor, no added), a little pepper (preferably with white pepper, black pepper added to do well after the surface can see the pepper black particles), half of the spoon of water (I use a large meal of spoonfuls, no water can also be).

Step 2: break the eggs thoroughly. If you pay attention to the appearance, you need to go through the screen, and screen out the bubbles and yolk frenulum. If you don't pay attention to the appearance, you should break up as much as possible without making bubbles

Step 3: pour a little oil into the pan, lower the heat and shake evenly

Step 4: heat the oil and pour in the egg liquid to just cover the bottom of the pot

Step 5: when the egg liquid is half cooked, roll it from one side of the egg cake to the other side with chopsticks. If there are bubbles in the egg cake, gently crack it with chopsticks

Step 6: roll and push to the side of the pan

Step 7: brush some oil on the bottom of the pot and pour in some egg liquid. It's better to just cover the bottom of the pot. Before the egg liquid solidifies, use chopsticks to slightly pry up the egg roll just rolled and let the egg liquid flow under it

Step 8: as in step 2, roll it from one side to the other when it is half cooked, and push it to the side of the pot. Repeat this many times until the egg is used up

Step 9: put the prepared thick egg on the cooked food chopping board, cover it with kitchen paper or gauze while it is hot, shape it slightly by hand, remove the kitchen paper, cut it into 1 ~ 1.5cm pieces and put it on the plate

Step 10: take a slice of thick egg, let it lie flat on the chopping board, along the diagonal cut into two pieces

Step 11: take the sharp part of one piece as the fixed point and turn it 180 ° perpendicular to the surface of the tablet

Step 12: put the two cut surfaces together to form a heart

Materials required:

Eggs: three

Sugar: a small spoon

Pepper: right amount

Salt: a handful

Baijiu: one spoonful

Water: half a spoon

Precautions: 1. It's best to add white pepper and black pepper, and you can see the black pepper particles on the surface. 2. If you pay attention to appearance, you need to sift the egg liquid, remove the bubbles and yolk frenulum. If you don't pay attention to appearance, you should smash as much as possible without bubbles. 3. The fire should be small, if you are not skilled, use the smallest fire, slowly, If you are proficient, you can use medium and small fire. 4. There must be oil in the pot. Every time you turn it over, you need to add some oil in the pot. You can brush some oil, or you can wipe the bottom of the pot with kitchen paper dipped in oil. 5. If there are bubbles in the egg cake, you can break it gently with chopsticks. 6. When turning the egg, you must be light, or it is easy to break it. You'd better use chopsticks to gently clip it up and turn it over. It's best for the pot to shake Get up, even if you can't move the pot, you can use the spatula to cooperate

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ri Shi Yuan Wei Hou Dan Shao