raw material

Eggs, butter, grated cheese, onions, green peppers, ham, bacon and mushrooms.

Beat the eggs in a bowl and sprinkle them evenly. Chop onions, green peppers, ham, bacon and mushrooms. Yellow oil melts.

manufacture

1. Heat the small pot with low fire and pour a little melted butter until the oil can flow through the bottom of the pot;

2. After the pot is hot, pour in the egg liquid, the thickness of the egg liquid should be above 1cm, and a small fire will make the egg liquid at the bottom thermally solidify, while the upper part is still very thin and soft, showing a cake shape;

3. Put onion, green pepper, ham, bacon and mushroom powder as fillings into the egg roll;

4. Roll one side of the egg roll on the stuffing with a wooden shovel, and then slowly roll the egg roll to make the fingers become a complete spindle-shaped egg roll;

5. Heat the egg roll slowly with low fire to make it cooked.

Note: the dosage of the above materials can be determined according to personal tastes and habits. Onions, green peppers, ham, bacon and mushrooms can be added or not, and more or less or only one or two can be selected. From experience, two eggs are just enough for one person. The pot must be small, otherwise.

Western omelet

The thickness of the omelet is difficult to grasp.

The way to eat

Western-style eating, generally only when eating according to the taste of salt and pepper, or add Chili oil, tomato sauce and so on.

China omelet

raw material

Ingredients: wheat flour1000g.

Accessories: 500 grams of almonds, 0/5 grams of baking soda/kloc-,500 grams of eggs.

Seasoning: 50 grams of sesame oil, 50 grams of peanut oil and 750 grams of sugar.

working methods

Step 1: Put three eggs into a bowl and add seasoning according to the standard of 1/2 teaspoons of sugar and a pinch of salt for each egg. Three eggs are used here, so add three 1/2 teaspoons of sugar and three teaspoons of salt, and then break them up.

Step 2: Prepare a non-stick pan with a flat bottom. It's better to have this square pot I use. If not, an ordinary round pot will do. Heat over medium heat. Then, pour a little oil, shake the pan, and oil the bottom of the pan (or wipe the oil evenly with a shovel).

Step 3: Pour the broken egg liquid into the pot of 1/4.

Step 4: Shake the pot so that the bottom of the pot is covered with egg liquid.

Step 5: When the surface of the egg liquid in the pot is not condensed, use a pair of chopsticks to roll the egg skin from the top of the pot to your chest to form a cylinder.

Step 6: Push the rolled egg roll to the bottom of the pot with chopsticks, then pour the egg liquid in the bowl into the pot again (slightly less than the first time), and then shake the pot to spread the egg liquid all over the empty pot bottom.

Step 7: Then, roll the egg roll from the top of the pot to the chest with chopsticks. Roll it up and push it to the top of the pot, pour some egg liquid, sprinkle it all over the bottom of the pot, roll it up ... well, in fact, at this step, I have been repeating what I just said.

Move the fifth and sixth steps until all the egg liquid is used up and the egg roll is rolled into big paper.

Step 8: Put the fried egg roll on the chopping board for cutting cooked food.

Step 9: Cut into small pieces and set the plate. Simple, isn't it? Don't be scared by so many steps and step diagrams I have written. In fact, if you think about it carefully, you just repeated the steps of "rolling in the egg liquid, rolling in the egg liquid".

Japanese-style eel omelet

raw material

Six eggs and some roasted eels.

manufacture

1, add salt, chicken soup powder and sugar to the eggs and break them up for later use;

2. Cut the roasted eel into thick strips for later use;

3. Spread a layer of oil evenly in the pot and heat it on medium heat;

4. Add a little egg liquid to the pot and stir in circles with cooking chopsticks to prevent the bottom of the pot from burning. And put some roasted eel strips on one side;

5. Roll up the eggs with a spatula, then add some egg liquid and stir in circles. Then roll it up from one side;

6, you can repeatedly roll it a few times, as shown in Figure 6, into a thick roll;

7. Shape the egg roll with a bamboo curtain (if there is no one, it can be omitted);

8. After cooling and setting, cut into pieces and plate.