Fried rice materials:
Rice, bacon, onion, onion, butter, tomato sauce, salt.
Egg packaging materials:
3 eggs, whipped cream (you can put milk if you don't have it), cheese powder and salt.
Side dishes:
Green beans and carrots
As shown above: fried rice ingredients: 0 1 onion, 02 green beans and carrots (for decoration), 03 shallots (green part), 04 bacon and 05 rice (fried cold rice overnight is better than sticky pot).
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Fried rice with bacon and tomato sauce:
As shown above, heat in a 0 1: pan, add proper amount of butter and olive oil, and add onion.
As shown in Figure 02 above: Add bacon and stir-fry until fragrant. Onions turn yellow and stir-fry for sweetness.
As shown in Figure 03 above: Add rice and stir fry. Stir-fry the rice, don't lump it. Don't press the rice. Use a shovel to shovel up the part of the rice that sticks to the pot and keep the bottom of the pot basically clean and slag-free (it is normal for the rice to stick to the pot at first).
After all the rice is fried, put ketchup on one side of the pot, and don't stir it directly into the rice.
As shown in figure 04 above: stir-fry the color of tomato sauce, stir-fry it evenly with rice, add salt and shallots to taste and color.
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Plastic surgery:
As shown above, 0 1: Put the fried rice on it and leave it for a while.
As shown in Figure 02 above: Take a mold and put rice in it. Be careful not to press the rice too hard, so as not to affect the taste of the rice. (If there is no mold, you can manually pose it according to your personal preference. )
As shown in Figure 03 above: Take a big dinner plate, cover it on the mold, hold the mold in one hand and the dinner plate in the other, and then turn it over.
As shown in Figure 04 above: Take the pan first and add a little olive oil. Add green beans and carrots (which have been blanched before), let the vegetables eat a little oil, stir-fry vitamin A, and add a little salt to taste.
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Making egg packets:
As shown in the above figure, 0 1: Take 3 fresh eggs, add salt, whipped cream (about 1/4- 1/2 cups) and Parmesan cheese powder (I put a little too much in it, and the cheese flavor of the egg buns is a little strong).
As shown in figure 02 above: beat the mixed egg mixture evenly, make a big bubble and let the air in.
As shown in Figure 03 above: heat a clean pan, add 1 block of butter (or other edible oil) and evenly grease it, especially the front edge of the pan.
Quickly add the beaten egg mixture. At first, the fire should be bigger. Circle the egg liquid with chopsticks.
As shown in Figure 04 above: Turn down the fire, pick up the pot and leave the stove a little, with the front end of the pot facing down. Eggs slowly begin to solidify under liquid. Stir it with chopsticks and push the egg to the front of the pot. Don't worry about the shape being destroyed and then being reshaped.
Then turn the egg over. You can use two shovels to help turn it over, or you can knock your wrist over the pot (the technical content is high, and it hurts me to practice my wrist). Then push the eggs to the front and heat them.
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As shown above, 0 1: As long as the eggs are basically solidified from top to bottom and there is still semi-liquid inside, they can be taken out and put on fried rice.
As shown in Figure 02 above: Then use a knife, cut it in the middle, and slowly cover the eggs on the fried rice separately (if you use fried rice with strong internal liquid, you can cover it directly on the fried rice as soon as you let go, but it looks raw, and we China people may not accept much ~)
Decorate with green beans and carrots
As shown in Figure 03 above, as for sauces, there are many choices, tomato sauce is the most traditional choice, and others include curry, cream and so on.
As shown in Figure 04 above, it may not be clear whether it is covered. When I dig a spoonful, I can see that the eggs are tender and fluffy, and the thickness of the eggs is relatively high, about 1 cm.
Eggs are tender and fluffy, and the thickness of eggs is relatively high, about 1 cm. There was still some slippery egg liquid on the surface when I first made it, but it took some time to take pictures, so it solidified and cooled a little.
Egg-wrapped rice, Japan: オムライス Omu-raisu, is another innovative Japanese cuisine, made of fried rice wrapped in egg skin. Egg-wrapped rice English is composed of French fried eggs (called election columns and omelets in Hong Kong) and English rice.