Japanese thick egg fever

By VicentaLakin

Japanese thick egg fever

Recipe Recommendations

  • eggs appropriate amount
  • salt appropriate amount
  • white granulated sugar appropriate amount
  • soy sauce appropriate amount
  • salad oil appropriate amount

Steps for Japanese thick egg fever

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    1. Add salt, sugar and egg fluid
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    2. Little salad oil with paper towels for hot boilers
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    Egging fluids
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    4. Swinging to level the egg fluid with a pan
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    Rolling backwards
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    6. Push ahead, break and be afraid
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    7. Continue with egg fluids
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    The omelet that's ripe in front of the chopsticks will flow down
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    9. Don't wait for the egg fluid to be ripe
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    10. I roll
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    Don't be afraid
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    12. Clean up with paper towels
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    13. Duplication
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    14. Eggregation
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    Or do you use chopsticks to start the eggs in front of you, so that they flow evenly under
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    Keep going
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    17. Turn it over again. Don't press the omelet. It'll break
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    It's a good time for the pot to go up to the end, and the omelet goes up to the front
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    Repeat the process
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    20. Continue
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    21. Last flip
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    22. Plastic
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    That's it. It's not over yet
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    24. The sushi curtains have been used by the students
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    Put it in the bamboo curtain
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    26. Scratching with bamboo curtains
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    That's what it looks like
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    It's done

    • Japanese thick egg fever Make Tips

    Practice more. A technical job

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