Japanese inventory-100ml; Wine (sake, low alcohol)-20 ml;

Fine sugar-50 grams; Salt-a little; Salad oil-a little;

Egg -5.

Exercise:

1. After the eggs are broken up, add Japanese stock, wine, salt and sugar, and stir evenly to form an egg juice (the egg juice must not foam);

2. When the pot is heated, chopsticks dip a little egg liquid into the pot, which will make a sizzling sound and you can start frying eggs.

3. Apply a thin layer of salad oil on the pan surface, pour in an appropriate amount of egg juice, spread it on the whole pan surface, fry it on medium heat, and poke the bubbly part with chopsticks. When the egg juice is half cooked, fold the egg skin in half and move it to the front of the pot;

4. Re-coat the empty pot surface with salad oil, scoop out an appropriate amount of egg juice, gently lift the egg skin on the side of the pot, let the egg juice flow into the bottom, really cover the whole pot surface, and then fold it to the side of the pot again when it is half cooked, and so on until the egg juice is completely fried;

5. The fried thick eggs can be shaped slightly with a spatula and the edge of the pot, and then put into a plate, and it will be OK after cooling ~

The practice of Japanese stocks is troublesome and difficult to master. It is suggested to go to the supermarket to find canned Japanese stock soup or cook it with seafood (seasoning) yourself!