Egg bun
By VicentaLakin
omelet is a more common and popular staple in Japan, made of eggskin made of rice. Eggs are usually made of thick, flat egg skins, then made of fried rice, Korean chili sauce, ketchup, salad oil and other materials. omelet rice, whether in Korea, Japan or Taiwan, is quite popular, not only as a household dish, but also as a restaurant and even as a specialty store. Wherever it is, omelet is a very popular snack. There is a certain reason why they are popular. It's a surprise that you're just going to bite it. Eggskin's nice, rich, fragrance. Eggs are a common food that is very nutritious and relatively cheap and suitable for all ages. Eggs are rich in high-quality proteins, with 12.7 grams of protein per 100 grams of eggs, eggs with particularly large levels of protein, and other important micronutrients, such as potassium, sodium, magnesium, phosphorus and, in particular, iron in yolk, amount to 7 mg/100 grams. Infants eat eggs, supplementing iron shortages in milk。
Recipe Recommendations
- leftover rice 1 bowl
- eggs of 2
- carrots 1 piece
- sausage 1 piece
- green pepper half a
- oil 1 scoop
- salt appropriate amount
- Guru juice 1 tablespoon
Steps for Egg bun
1
Prepare food。
2
Carrots are purified to be trim, sausage cuttin, pepper cuttin。
3
An egg is scattered, salt is mixed and boiled into a boiler into eight full eggs。
4
Hot oil with carrots and sausages。
5
Add pepper。
6
Add a little bit of salt to the bottom, and have a spare。
7
Add rice and hot rice to the pot。
8
I'm going to pour the screech and the eggs。
9
Turn the fire even。
10
Add cuckoo juice。
11
Turn the fire even。
12
An egg is scattered, with a little salt and a spoon of water and powder。
13
A little bit of oil and heat, but an egg fluid。
14
When the egg fluid is half-condensed, the fire is shut, half of the cooked rice is put in, the other half is covered, the plate is filled and the ketchup is served。Egg bun Make Tips
1. Rice used for cooking is best served by overnight rice, which is less watered and which is made up of grains. 2. The omelet may be mixed with a little water starch in the egg fluid, which is not easily broken. 3. When the egg fluid is semi-condensed, the fire is closed and the remaining temperature of the pot is cooked. You have to hurry when you put rice in, or the omelet is ripe and the edges won't fit. 5. Material for rice in egg buns can be matched at will by carrots, cucumbers, maize, beans, mushrooms, etc., as long as it is not too much water。