Japanese thick egg roll
After reading Crayon Shin-chan, I was greedy for the Japanese food inside A hundred looks are better than one do Do it yourself and have plenty of food and clothing Hahaha (Too busy, some don’t have time to take pictures, please understand)
The method of thick egg roast
Step 1
Dice the carrots, mix them with eggs, milk, salt, sugar, whipped cream, and corn kernels into egg juice and set aside (you can taste it first), add some lemon juice to remove the fishy smell; The pan must be fully heated before grilling, pay attention to the heat, and keep it on medium heat from start to finish.
Step 2
Add the egg juice to the pot in batches, and when the surface is in a half-cooked state that has not yet fully solidified, it should be folded in half and rolled up; Use a brush to smear a little oil in the pot, push the soft-boiled egg to the side with oil, the other side of the pot also smear a little oil, then add the egg juice, first use chopsticks to lift the half-cooked egg, let the newly added egg juice spread in the pot, wait for the half-cooked and then fold the two in half together, and then repeat the above steps until the egg juice is all used up. (Anyway, just keep rolling)
Step 3
Remove the irregular head and tail, cut into pieces, put on a plate, spread the sauce, and sprinkle with sesame seeds.
Cooking techniques for thick omelettes
Add whipped cream and milk to make it softer; Add lemon juice to remove the fishy smell; Pour in the egg mixture and stir every time; It is best to use a spatula or other tool, otherwise the roll will be too hot; It is better to use a special pan, I did not use a non-stick pan.