A big omelet

1

All the foods are ready: beryllium, green peppers, cuisine, frozen shrimp, American ham。

2

Frozen shrimp boiled with fresh water。

3

Squeeze the water and wash the extra salt。

4

All the food is fine。

5

Pyramids, peppers are ripe, all the food sets are available。

6

Four eggs in the pot, with a little salt。

7

Hit the egg fluid。

8

A small amount of oil burned to 70% heat in the pan。

9

Pour egg fluid。

10

Small and medium fires, and egg fluids are flattened to the bottom。

11

(b) Change fire, shrimp and ham while localized condensation。

12

Then all the food is put in and as flat as possible。

13

Small and medium fires, covered。

14

Only the top juice of the omelet is not condensed, the bottom and the side are closed, the pot is moved to the middle of the oven, the fire is 180-200 degrees and the fire is 60 degrees 10-20 minutes to the upper omelet。

15

The finished product。

16

The finished product。

17

The finished product。

1. don ' t put too much salt in the omelet, and the milk tastes a little salty. 2. a little salt to the odour. 3. pancakes are not so hot and easy to pass. 4. if the egg fluid contains less water, condensable upper layers do not need to be in the oven. however, it would be preferable to enter the oven because of the thickening of the omelet with the addition of vegetable meat, the lack of condensation in the small upper layer of the fire and the ease of the bottom of the fire. 5. the temperature and time of the oven is based specifically on the temperament of the oven, the principle being that the upper and lower layers are low and condensed and exit the oven. they can be made of vegetables and meat that are or are not likeable, and the colours can be better matched. who doesn't want a bite of an eggcake that's so colorful with a non-lovable dish or meat