How to make delicious fancy egg rolls from various countries
Omelette is a very common dish in Western families. I remember when I was studying at Le Cordon Bleu, the teacher told me how to make omelette well. One, as long as you do more than 1,000, you can do as well as him! ! ! A thousand! ! However, what the teacher did was really very standard, and the movements were very smooth. The skin was thin when it was made, and then the inside was completely flowing when it was cut. The appearance was light yellow, and it looked like a textbook. I admired the face.
Speaking of which, you need to know how to do it first. How well you do it depends on your proficiency. There are different ways of making omelette in different countries. French omelette is the most traditional. I have summarized the ways of making omelette in various countries, including French, Italian, Spanish, Greek, Japanese and our Greater China.
********Omelette dividing lines in various countries*********
1. Classic french omelette
First, the most traditional French omelette, let me share some tips. When I learned this in school, the most impressive tip was that after pouring the egg liquid into the pot, you should constantly shake the pot and stir with a fork. How to shake it? The teacher said that it should be close to the stove, and then there will be a loud friction sound between the bottom of the pot and the stove, haha. Then during the practical class, there are all kinds of harsh metal friction sounds one after another. Thinking about it makes me a little bit tired. pain.
2. Cheese omelette
The ingredients often added to French omelette include cheese, mushrooms, onions and various fresh herbs, among which cheese is the most common.
Ingredients:
Method:
Crack the eggs, add salt, black pepper, nutmeg to taste, add Parmesan cheese and mix well. Heat the butter in a pan, pour the egg liquid into it, and stir the pan while shaking it. Stir the eggs that have just frozen at the bottom and the egg liquid that has not frozen together until the whole thing is in a semi-liquid state. Sprinkle the gruyere cheese on top. in the middle, then fold one side of the egg cake towards the middle, shake the pot so that the egg cake gathers to the edge of the pot, half of the egg cake exceeds the edge of the pot, place the plate against the pot, and then flip the egg cake onto the plate to naturally form a shuttle shape. Sprinkle with a little minced parsley and serve hot.
3. Spanish omelette-tortilla de patatas
Tortilla, one of the most representative Spanish snacks, is also a kind of omelette - potato omelette. The ingredients are very simple. Just potatoes, eggs and onions. Different regions have different ways of eating it. Some will add mushrooms, tomatoes, cheese and other ingredients to the traditional one. Finally, there are different ways of eating it with tomato sauce or garlic mayonnaise with the egg pancake.
Ingredients:
Method:
Create the eggs with appropriate amount of salt and black pepper; cut potatoes into fan-shaped slices (not too thin) or cubes, onions Mince the garlic. Heat a pan with olive oil, add potatoes and fry for about 5 minutes. Be careful not to stick to the pan over low heat. Add the onion and garlic and continue sautéing until the potatoes are cooked. Remove from the heat and let the potatoes cool for a while, then add in the egg mixture and mix well. Heat a pan with olive oil over high heat, pour in the mixed egg liquid, turn to medium-low heat, shake the pan from time to time, and let the potato omelette slowly heat until it partially condenses. Use a plate to help flip the potato omelette over and slowly brown the other side. Can be eaten hot or cold.
4. Italian omelette-frittata
Italian omelette frittata is a dish I often make when cleaning out the remaining ingredients in the refrigerator. Although it feels like a hodgepodge, it tastes really good. The method of frittata is to stir-fry the ingredients first, then pour in the egg liquid to freeze the bottom, and then put it on the top layer of the oven to freeze the surface and bring out a lot of caramel aroma. The egg pancake will expand in the oven and shrink again after being baked, resulting in a very interesting texture of the final product. It is not as solid as ordinary egg pancakes, but a bit like tofu puffs, which is very different anyway.
Ingredients:
Method:
Crack the eggs and season with salt and pepper. Preheat the oven to 180 degrees. Choose the appropriate amount of vegetables you like, cut them into small pieces, heat the pan with butter, stir-fry the vegetables one by one and mix them, then pour the egg liquid into the pan and mix evenly with the vegetables. When the egg liquid at the bottom is frozen, place the egg cake together with the pot (it must be made of a high-temperature-resistant material, plastic pot handles are not acceptable), and bake until the surface is frozen and slightly colored. Take it out, flip it onto a plate, cut into pieces and eat as soon as possible.
5. Greek omelet-spanakopita style
This omelet is inspired by the Greek delicacy spanakopita, a filo-wrapped spinach and cheese filling pie, so the omelet is Ingredients also include spinach, feta cheese, etc. Compared with the large amount of butter in spanakopita, this egg pancake has much lower calories and is also very nutritious. I think it is especially suitable for brunch.
Ingredients:
Method:
Blanch the spinach, let it cool, squeeze out the water, and cut it roughly with a knife. Beat the eggs, season with salt and pepper, stir in the feta cheese, chopped chives and dill, and finally stir in the spinach. Heat a pan with olive oil and preheat roast to 180 degrees. After the pan is hot, pour the egg liquid into the pan, turn to medium-low heat and fry for a while, stirring once or twice to let the egg liquid in the middle flow to the bottom. When most of the egg cakes begin to condense, remove from the heat and continue cooking (the whole pan is resistant to high temperatures). (the handle of the pot must not be plastic) and put them on the top shelf of the oven together, bake for 1-2 minutes until the center and top of the egg cake are also set, and then slightly colored.
6. Japanese omelet-tamagoyaki
With the popularity of bento, tamagoyaki has also become popular as the appearance of bento dishes. After all, it is still an omelet, and we Today’s theme is really about matching, haha. When watching "The God of Sushi", I felt that Tamagoyaki should be a "kung fu dish" because the chef in the film had a very hard time practicing it. In fact, we can make the low-end version at home. The requirements are not so high and it can still be beautiful. And delicious.
Ingredients:
Method:
Crack the eggs, add the remaining ingredients and mix evenly. Heat a pan over high heat, dip kitchen paper in vegetable oil, spread it evenly on the bottom of the pan, pour in the egg liquid, just enough to cover the bottom of the pan, fry for a while until the bottom is solidified but the top is still liquid (this is very important, don't wait for most of it) If the dough is knotted and then rolled again, it will not be rolled up.) Roll up the egg cake when it is done. After rolling it, push it to the side of the pan. Use kitchen paper dipped in vegetable oil to smear the bottom of the pan. Then pour some egg liquid to spread it over a layer. Use chopsticks to slightly lift the rolled egg cake so that the egg liquid can flow into it. The bottom part is the same. After the bottom is knotted, roll up the egg cake in time. Repeat this step until the egg liquid is used up. For the last time, you can slightly fry all sides to get a little color and look better.
7. Chinese omelet
The most famous "omelet" in Chinese food is of course oyster omelette, but I am not good at making it, I am only impressed by eating it. The main ingredients of oyster omelette are oysters, sweet potato starch slurry and eggs. Depending on the deliciousness of the oysters, the freshness of the eggs can only serve as a foil. The taste is extremely fresh, and the texture is charred on the outside and tender on the inside. I still want to drool when I think about it.
Ingredients:
Method:
Wash and prepare the oyster meat, beat the eggs, mix the sweet potato starch and water into a slurry, and chop the green onions. . Heat the pan, pour in an appropriate amount of vegetable oil (it is said that the best way is to put lard), add the oyster meat, fry it briefly, pour in the starch slurry, wait until the edge becomes transparent, sprinkle fish sauce, salt and chives on it At the end, pour the egg liquid into the pot from all sides, fry for a while until the bottom of the egg is solidified, then take it out of the pot, coat it with hot sauce and start eating.
That’s all I know, good craftsmanship is the way to go! ! ! For more delicious food, please follow my official account Flying Butter.