After making the first omelet rice, my husband and son always loved to talk about this dish. My son always likes to rate anything. The score for this dish is, he said: If I get a full score of 100 points, I will give this rice 10,000 points. Ten thousand points, what a high score. Even the top three city-level students can't get 10,000 points. I think I have to be a model worker no matter what. Isn't there any Michelin restaurant that has a few stars? Then this one can be regarded as a two-star general of the national model worker (What a disaster, what level and scope is this rated)
When making this dish this time, the beef is very delicious. It is delicious. It's just that it should be cut smaller next time. Now that I have some new experience with egg skins, I can add more milk, so that the egg skins will be more tender, tender and soft, and it will be easier to shape in the future. I made it a little harder this time. After wrapping the rice, I lay down like a pancake. Moreover, when making this egg skin, I wish I had a pan with no edge for pancakes. It was just a large flat surface. It would be so refreshing to shovel the egg skin up once it was cooked. Like this, it's crazy to shovel out the egg skin and not let it break! I also tried to turn the pan upside down to pull out the egg skins, but it failed! In short, I have to work harder about this egg skin.
Red wine beef omelet rice
By HoseaKuvalis
Recipe Recommendations
- salty and sweet
- stewed
- several hours
- ordinary
Steps for Red wine beef omelet rice
1
One pound of beef brisket, cut into slices, and cut it smaller.
2
A small piece of butter, melt it in the pan, and add some olive oil. Take the aroma of butter and the health of olive oil.
3
Add minced garlic and stir fry until fragrant.
4
Add the beef, stir-fry and change color, and add red wine, about 120ml. After the alcohol evaporates, add warm water (stock is better). Add three teaspoons of light soy sauce and one teaspoon of sugar. Add chopped tomatoes and ketchup. Then add fragrant leaves, cloves, and (I also put in my own thyme). Put more in the soup, because the sirloin needs to be stewed for hours. If you use fat beef slices, reduce water appropriately.
5
After the beef is stewed until soft, add the carrots. Stew until the carrots are soft, remove from the pot and serve on a plate.
6
Beat two eggs into a bowl, add milk, white pepper, and salt.
7
Beat into a uniform egg mixture. When beating egg liquid with chopsticks, try not to let the tips of the chopsticks show out. Reduce the production of egg foam.
8
Heat the pan, add some olive oil, and use a kitchen paper towel to spread the olive oil evenly on the bottom of the pan to prevent sticking. Don't use much olive oil.
9
Pour the egg mixture quickly into the pan. Shake the pan. Let the egg liquid form a round cake shape.
10
The egg liquid is just cooked and ready to serve. You can also pour the rice directly on the egg skin and wrap it without serving it out.
11
Wrap in rice. Concave shape. The concave one of mine is not good, but the oval one should look better.