Japanese cuisine “thick egg roll” (thick grilled egg)
Thick egg omelette can basically be divided into sweet and salty in terms of taste, the sweet half is to put sugar and juice, the amount of sugar will be less, and then put some broth and soy sauce, according to personal preference, sometimes put some mirin, learn the basic taste of thick egg roll, and then you can try the creative version~ For example, put some chopped green onions ~ crushed spinach ~ green beans or something~
The method of thick egg roast
Step 1
Pour the sugar, broth powder and hot water into a bowl and stir well until the granules melt. Crack the eggs and place them in a bowl with the dressing. Stir horizontally quickly, this mixing method is not easy to beat the eggs, it is more suitable for thick egg roast, and stir well as shown in the picture.
Step 2
First, heat the pot over high heat, turn to medium heat, pour in salad oil, and spread the oil evenly. Then pour in one-third of the egg liquid, fold it in three parts to the back of the pot before the egg liquid is cooked, then apply oil to the front of the pot, push the egg cake to the front end, and then grease the back end of the pot, and then pour in a third of the egg liquid, gently lift a little egg cake with chopsticks, so that the newly poured egg liquid can penetrate under the egg cake, and finally, fold and roll it up in three parts before the egg cake is cooked.
Step 3
After pouring the egg liquid in the bowl in three times, the thick egg roast is basically formed, if you like it more tender, fry it less on the surface, and if you like it with an older appearance, fry it for a while in the last step.
Cooking techniques for thick omelettes
Remember to apply some oil before each move to prevent sticking to the pan.