What is the recipe for Japanese snack thick egg-yaki? Are you eager to learn? What kitchen utensils do you need?

Thick egg roll is a very famous snack in Japan. It is very simple to make and is suitable for home cooking. A special kitchen utensil it requires is a square pan specially made for thick egg-yaki. It is different from an ordinary wok in that it is a rectangular pan. If you really don’t want to go out of your way to buy a round frying pan, you can do it, but please note that it is best to use a non-stick pan to ensure that the eggs will not stick to the bottom of the pan when frying. Thousand Egg Omelette is actually formed by stacking layers of omelette rolls. The thinner and thicker the egg cake is, the more layers of egg it will be rolled into.

The following is the thick egg roast, the specific method:

Materials: eggs, milk, salt

Method: beat the eggs, add milk, salt and stir Mix well and set aside. Preheat a square pan and apply a little oil to keep the heat at medium-low heat (maintain medium-low heat during the whole process). It should not be too big and the egg cake will be burnt. Pour in part of the egg liquid and wait until the surface of the egg liquid shows a semi-solidified state that is not yet fully mature. Then start rolling up the egg cakes and stacking them on one side of the square pot. Then apply a little layer of oil to the empty space in the pot, then pour in another part of the egg liquid and repeat the same steps above. Repeat several times until all the prepared egg liquid is used up, and you will have a Shao Dan Shao. Finally, use a knife to cut it into the size you like. You can put ketchup, mustard, sesame seeds, chives and other ingredients you like on top.

When making the egg liquid, you can also add sugar or Japanese stock, or add minced ham, chives, chopped vegetables and other ingredients you like. After it is ready, you can also wrap it with a layer of seaweed. The seasoning for thick egg roast can be based on your preference, there is no fixed standard. Milk can make the texture of thick egg roast more dense, but the key to making it good is to control the heat. If the heat is too low, the eggs will not be rolled up and have no layers. If the heat is too high, the eggs will stick to the bottom of the pot or the color will be smeared and the color will not look good. However, practice brings true knowledge, so why not give it a try now?