Japanese egg rolls
By VicentaLakin
Egg rolls thick. It's so sweet。
Recipe Recommendations
Steps for Japanese egg rolls
1
When the eggs are scattered, the spices are put in, they are evenly mixed, they open fire, they feel the temperature in the pot and turn the fire, they pour oil, and they wipe with paper towels。
2
First put a little egg fluid, and if condensed, it means that the temperature is high enough。
3
A quarter of the egg fluid is poured into the egg when the egg surface is bubbled, indicating that the egg fluid is condensed。
4
Roll it up with shovels or chopsticks。
5
Push a roll of good eggs to the back of the pot。
6
Add a little more oil and wipe it with paper towels。
7
And pour one third of the remaining egg fluid。
8
And lift a few of the omelet rolls and let the omelet flow under。
9
One more layer to roll up。
10
At the end of the day, the egg rolls are shaped using the edges of the pot。
11
Wrap it up with bamboo curtains。
12
Done
13
if no high soup can be prepared, the water (150cc) and the selenium (1g) mix is replaced。
14
The Japanese omelet pan is about 1,000 yen。