Cheese and eggs
By VicentaLakin
This egg practice has the name of the aerobic -- thick egg fever. This is done by putting together an eggcake roll, continuing to pour egg fluid, continuing to roll, and finally becoming an eggcake roll. The fragrance of eggs is delicious and a traditional Japanese-style household。
Recipe Recommendations
- eggs of 3
- cheese powder a little
- meat floss appropriate amount
- black sesame a little
- white pepper a little
- salt appropriate amount
Steps for Cheese and eggs
1
Prepare food。
2
In eggs, salt, white pepper, cheese。
3
Add a small spoon full of water。
4
It's not hot, it's a small amount of olive oil, it's pouring in a little bit of egg fluid, it's able to cover the bottom。
5
When the egg fluid is not condensed, a small amount of black sesame and pine is rolled up slowly with shovels。
6
When you're done, push the omelet to the side, pour it again into the proper amount of egg fluid, slow the fire, make sure the fire is light。
7
Repeat the process above, push it like this, and pour up the ball fluid and roll it。
8
Until you run out of all the egg fluids, and you press the egg rolls with shovels。Cheese and eggs Make Tips
One, with water in the eggs, is intended to make the thicker egg burn taste softer and can be replaced by an equivalent amount of milk, which will taste better. 2. Make sure it's light fire before it's fried。