Okja
By VicentaLakin
A thick egg burn is also called Okja, a sugared sweet mouth, and salty mouths can be added to a variety of food items such as onions, akills, seaweeds, carrots, etc. The thick and soft tart, the thick and delicious egg, is both a staple food and a dish, which can be eaten at breakfast or at dinner. The method is simple, the disabled party must learn, and in five minutes it will be able to come to the table, be well nourished, and the nephew can eat eight at once. Don't miss an egg eater at home. In fact, you can make a nice thick egg burn with an ordinary flat pan, and then you can use sushi curtains to make a nice thick egg burn。
Steps for Okja
1
Take a big bowl, punch five eggs and mix it with a little salt. Pumping eggs or chopping chopsticks causes the eggs to break up. This step can also filter the egg fluid with a filter, which will be smoother。
2
The onions are crushed and put in egg fluids, evenly。
3
Let's get hot and light and pour into the egg fluid. In the pot, brush a layer of oil, medium fire, heat, pouring into about one-fifth of the egg fluid, moving the pan around, and all the egg fluids are covered to half-condensation? (There's a little trick in the egg fluid: it's best to fall in from the center of the pot, so the egg fluid goes around, a little bit shakes, and the egg fluid is flat)。
4
Roll from right to left, then push to the right, continue pouring one fifth of the egg fluid to the left, turn the pot to flat semi-condensate, and roll from the right to the left。
5
Push it to the right and continue to repeat the steps above until they run out of egg fluid, about five times in total, and cut the pot。
6
When it's cooked, you can cut it in small pieces and eat it while it's hot。
7
One of those who love to watch the late-night canteens has improved a more nutritious version of the egg fever。
8
It's up to you. Korean chili, Japanese sauce。
9
It's both a staple and a dish, either for breakfast or for dinner。Okja Make Tips
If you are not very good at frying eggs, you can add a little starch to the egg fluid so that it is not easy to break it. 2. The selection of stupid eggs tastes good, colours good, and onions cut very thinly. 3. Only a thin layer of oil is painted with a brush. Two floors of pie for oil once. Or if you don't like the oil, if you don't stick the pot, you don't brush it. 4. This share was divided into approximately five amortizations. The less the egg fluid goes in, the thinner the egg cake, and the more thick egg charades are made. Look at yourself like that. 5. Convey the egg in semi-condensed form. 6. A thick egg burn should preferably be made with a non-fried pan in square form and be easily operated. Take care of the fire with the pan. Don't wait until the egg fluids are ripe on top. Don't worry about the egg fluids. A thick egg burn is a soft taste. 7. A roll of egg rolls is placed on the sushi curtains and then cut。