Raw materials:

Shrimp, onion, cold rice, egg, salad dressing, tomato.

First fried rice in the material:

Beans, fava beans bought during the season peeled and put in the refrigerator frozen, still very turquoise it.

Practice:

1, bean curd, fava beans and shrimp, minced onion and stir-fried together;

2, the rice is cold rice is not raw rice Oh, is also frozen, with such a cold rice fried out of the rice, grains of Oh, add a little ketchup;

3, spread a good egg skin, fried rice poured on;

4, wrapped up;

5, drizzling the salad dressing (if you don't like it, you can add) ketchup;

The following process of making egg skins should be carefully looked at Oh

1 fried rice. Don't prepare too much ~ otherwise it can't be wrapped, especially the first time you do it ~ it's better to make less ~ half a bowl is almost enough.

2 eggs beat well ~ a little salt, slowly sifted into the flour ~ sifted while continuing to beat the eggs, add a little cold water, continue to beat ~ beat the surface with more foam can be.

3The amount of flour basically makes the egg mixture whiter than normal and a little bit thicker. Don't make it too thick~otherwise the outer bread will be pancakes ...... not egg skins. Flour must be added ~ after adding flour, the egg skin will be thicker ~ and in the process of wrapping is not easy to break ~ if the pure egg liquid, the egg skin is particularly easy to break.

4 pan, heated, brush a layer of oil ~ less less less less ...... taboo ~ but to brush well ~ the entire bottom of the pan to brush

5 pan hot ~ ~ under the egg mixture, began to hold the pan to shake the egg mixture ~ test everyone's handiwork to the time ........ ... in order to prevent the egg mixture has not been made uniform ~ began to condense ~ but turn off the fire, or away from the fire a little bit ~ the edge of the turn around close.

6 and so on one side of the egg skin has solidified ~ the other side is still relatively thin when, with two spoons or something else slowly from the bottom of the egg skin shovel up, shoveling loose to prevent sticking to the pan can be ~ without turning.

7While the top side of the egg shell is still thin, add the rice on top of the egg shell, and halfway through, form a nice half-moon shape.

8Use a spoon to gently scoop up the other half of the egg skin without rice ~ cover ~ another test of craftsmanship ah ...... usually this is the time when the egg skin is easy to break. Once covered, gently press the edges of the egg skin with a spoon.

9 turn off the heat, use the residual heat of the pot ~ cook the inner egg skin ~ so that the inner egg skin is more tender

10 finally out of the pot ~ out of the pot also need to be careful ~ it is best to pour directly on the plate ~ do not use a spatula ......