Carrot, egg burn
By VicentaLakin
He has been on business for two weeks, has worked late every day, and the video has only to say a few words and go to sleep. Every time he asked when he was coming back, he lamented because he did not know when he was coming back. When you're alone, you want to develop new recipes so that you can eat your own food. Yesterday, we had our breakfast in a circle of friends, and many of my friends asked me about the practice of thick egg burning, which, in fact, is a very simple way to roll a bunch of eggcakes. In doing so, it was mainly because Mr. Pooh didn't like to eat boiled eggs, but because Mr. Protein was insufficiently fed, I did everything I could to make it possible for him to consume some more good protein, of which the eggs were one. It's a steamed egg, a thick egg burn, an egg cake. People are now getting more and more tasted, and the innovation of food is admirable. There are numerous web-based presentations and practices on thick egg burning: Japanese, cheese, double-coloured, onions, and so forth, if you like. Today, Chef Dong will show you the carrots and eggs
- salty and fresh
- fried
- ten minutes
- simple
Steps for Carrot, egg burn
1
Get everything ready
2
Put eggs in the bowl and mix them in one direction with chopsticks
3
Carrot slashed in thin
4
Cut the carrots into thin silk
5
Then we cut it into small particles
6
Put it in the egg fluid, add a proper amount of salt, and mix it evenly
7
Heated pans, with a brush
8
When you're half-condensed, roll from one side
9
Roll it up, push it to the side, and brush the tar
10
And then you pour it into an egg fluid, shake the bottom pan, and start with a chopstick and lightly start the egg rolls that were rolled up, so the egg drops into the bottom of the egg roll
11
When the egg fluid is semi-condensed, roll back
12
So many times, until the egg fluids run out
13
Put the rolls on the board and cut the width you like with a knife
14
Just load the diskCarrot, egg burn Make Tips
1. Some suggested adding cooking wine, saying it can remove fishiness, but I tried it with a small amount and it still had a smell. So, personally, I think just adding some salt is quite good.
2. It is best to use a non-stick pan, and use low heat.
3. Roll it up when the egg mixture is half set, otherwise the final tamagoyaki will have a tough texture.
4. Tamagoyaki is best eaten while hot; reheating it after it has cooled will cause a fishy smell.
5. You can add other ingredients according to personal taste, such as green onions.