Ingredients: 6 eggs

Seasoning: sugar 2 and 1/2 tablespoons, cooking wine 1/4 tablespoons, salt 1 tsp, and dilute salt soy sauce 1 tsp.

Exercise:?

First, beat the eggs with an eggbeater, add the seasoning and mix well. Stir carefully and don't foam. Filter with a strainer (if you want to cook Japanese food, don't add sugar, replace it with seasoning sugar). ?

2. The square frying pan is hot. Hold the cotton soaked in oil with chopsticks and brush the oil on the surface of the pot completely from all angles. Drop a drop of egg liquid on the surface of the oil pan and hear a pleasant "swish" sound (indicating that the heat is enough).

3. First pour in 1/3 egg liquid, poke it with chopsticks when bubbles appear, so as not to damage the appearance and shape, and fry slowly, so that the egg liquid is evenly distributed on the surface. When it is half-cooked, stir the egg stuck to the edge of the pot with chopsticks, let the egg simply turn over, hold it with chopsticks, and fold it three times (from the side far away from you to your side).

4. After rolling, apply a thin layer of oil to the bottom of the empty pot with oily cotton cloth and push the egg to the other side (away from yourself). The bottom of the empty pot was coated with a thin layer of oil with tarpaulin. (Firepower is very important. If you are afraid of getting too old at once, you can use less firepower. Remember that the lower layer will start to roll when it solidifies a little. Otherwise, even the upper layer will be solidified, and it will all be scattered when you cut it. Let the upper and lower layers stay together. The following actions are the same. The first layer doesn't need to be too picky at first, and it doesn't need to be too solidified. The hot air of the next layer will make the inside ripe. ).

5. Put your hands aside and continue to pour the remaining 1/2 egg liquid. By the way, use chopsticks to pull up the freshly fried eggs and let the freshly poured egg juice flow in. When it's medium-cooked, fold your hand in half at your side this time.

6. Coat the empty place (near the front) with a thin layer of oil, move the fried eggs forward, coat the empty place with a thin layer of oily cotton cloth, and pour the remaining egg juice into the frying.

7. After cooking, move the eggs to the side of the pot to set, cross the chopsticks from the smooth surface, lift them, and fry the other side until golden brown.

Ps Pay attention to small fire (weak fire).

Secret of success

To cook Japanese fried eggs, you usually use a rectangular or square frying pan, which will be very beautiful in shape and sold in shops selling pots and pans. If not, you can use an ordinary pot (I have tried it all).

The amount of ingredients and the number of operations depend on the size and quantity of pots and eggs, as well as personal tastes and preferences.

The seasoning part is mainly determined by the materials that I think are easy to store in the refrigerator. Of course, it can also be changed according to everyone's preferences.

There is a lot of water in the egg liquid, but it will be slippery, but it is relatively difficult to form; It is easier to roll beautifully with less water, but the taste will be slightly dry, so it is best to handle it carefully.

Omelet:

Next, it needs some skills. It will be easier to fry if you use a non-stick pan;

Preheat the pan, turn to low heat, brush a layer of oil, dig a spoonful of egg liquid with a large spoon and pour it into the pan. Shake the pan and spread the egg juice evenly on the pan surface. At this time, pay attention to shovel in from the front end, and slowly roll back with a spatula when the egg liquid is half cooked (leave the stove for fear that the egg is too cooked, and then put it on the tempering after rolling).

2. Brush the top layer of oil on the pan surface without eggs at the front end, then push the rolled egg roll forward to the front end of the pan edge, and brush a layer of oil on the back end of the pan surface.

3. repeat the previous action and dig a spoonful of egg juice into the pot? Continue to cook for 4~5 times until the eggs reach the desired thickness.

Key points:

An omelet needs a little skill, and it may take a while to practice. Except for the surface of the last layer, it is best not to have burnt color when adding egg liquid out of the pot at the beginning. When the egg liquid is half cooked, it should be quickly rolled up so that the egg roll can be formed. Finally, after the egg roll is taken out of the pot, it can be directly served to cool or rolled up with a roller blind to make sushi.

Family difficult omelet method:

Use a non-stick pan at home. After preheating, turn to low heat, brush with a thick layer of oil, pour the egg liquid into the pot, grab a handful of chopsticks in your hand, and stir quickly until the egg is half cooked. Instead of using a spatula, stir all the eggs to the edge of the pot and help it shape. Slowly bake it into a half-moon shape with a small fire, and then turn it over and bake the other side when the bottom is a little burnt. This method is easier to succeed.

Edible:

Usually, Japanese sushi omelets taste sweeter. In addition to making sushi, if it is used with wine or rice, you will grind some white radish paste on the egg roll, pour soy sauce on it and put some chopped green onion to eat, so that you can eat the delicious egg roll. Personally, I think Japanese salad dressing is delicious ~

Another note:

There are many ways to cook Semen Tamarind. I'm talking about pure jade species. If you want to eat seaweed, eel and the like, it's still good. Let the jade species cook in many ways.

In addition, the Japanese salad dressing on fried pork chops is also delicious, which has a light feeling ~ ~ I will teach Japanese salad dressing next time ~