Japanese omelet
By VicentaLakin
It's a very simple fast-hand breakfast. I learned it in Japan when I was in Japan。
Recipe Recommendations
- eggs of 2
- corn starch 1 teaspoon
- rice 1 small bowl
- salad oil appropriate amount
- white pepper appropriate amount
- onion appropriate amount
- color pepper appropriate amount
- fresh shrimp appropriate amount
- tomato sauce appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Japanese omelet
1
Shrimp goes to the shrimp line and cuts into little pieces. Onions, pepper cut small pieces。
2
A small amount of oil is in the pot, a shrimp section is down, white pepper powder is put in the pot, it's boiled and it's available。
3
Down onions are broken, they're cooked, they're available。
4
Scattered peppers, scrambled and sprung。
5
The rice is cooked up to the end of the grain, the shrimp section, the onions and the peppers, and the tomato sauce and a small slurry of salt are cooked。
6
Corn starch mixed with a small amount of water and added to the scattered egg fluid。
7
The pans have a small amount of oil, which heats up and pours into the above-mentioned egg fluid and is distributed into an egg cake。
8
The rice code is on the side of the omelet when the egg fluid on its surface is about to condensate。
9
Lightly lift the eggcake on the other side to cover it on the other side and press the edge with chopsticks。
10
When you're out of the pot, you squeeze the ketchup sauce on the surface, and you'll have a few pieces of coding。Japanese omelet Make Tips
1. Do not put too much rice, otherwise it won't hold together.
2. Some brands of ketchup are quite sour; if you dislike the sour taste, you can add a small amount of sugar.