Uncle Miao, a Japanese expert, was the first to appear and taught him how to cook an advanced version of thick eggs.

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The most magical WeChat GIF expression of the year, you're welcome.

To make a sushi-shop-class thick omelet, we must first understand one thing:

Japanese-style egg rolls (also called Yuzi rolls) made at home are not the same as the eggs in the sushi bar "Yu Zi Sushi".

Nani? ! Don't roll all your eggs in the pot. What is the difference?

We usually say thick omelet, which corresponds to thick boiled egg (thick Yu Zi) and ordinary omelet, which refers to the so-called juicy omelet (juicy Yu Zi). Although they are all egg dishes, their tastes, shapes and practices are somewhat different.

It can probably be summarized as follows:

Taste morphology

Thick boiled eggs: dense appearance, no obvious layers, attractive burnt yellow surface. Eating in the mouth is very solid and tastes sweet and rich. You can eat it alone without anything else. When you eat, you can take a big strip in your hand or wear it on a drill to make skewers-the Tsukiji market in Tokyo is full of skewers of jade, which belong to thick boiled eggs; Of course, Yu Zi hand tears are also made of boiled eggs.

Yuzishouji is made of boiled eggs.

Tsukiji market thick egg Shao

Juiced egg roll: it looks soft, with obvious layers, no burnt yellow surface, tender and juicy entrance (this is the source of juice) and fresh and salty taste. Half of the snacks in izakaya are made with this product, which is usually eaten with radish sauce and soy sauce. It also has many derivative products, such as eel juice roll, burdock juice roll, Ming prince juice roll and so on. Almost all of them involve the side dishes in the middle of the juice roll.

Juice omelet

? Raw materials?

Thick boiled eggs: eggs, miso, broth, sugar, soy sauce and Japanese wine will be used, so the taste is very strong.

Squeezed egg roll: only the taste cream and salt are used for seasoning, and the taste is light, but in order to pursue the juicy effect, broth will be added.

? Marijuana?

The pot in which these two kinds of egg dishes are made is the so-called "Yu Zi pot to burn eggs".

Homemade version, generally non-stick pan.

But sushi restaurants don't need a non-stick pan to cook thick eggs! The picture above shows the copper pot used by employees. Thick boiled eggs are beautiful burnt yellow, but ordinary people usually stick to the bottom if they use them.

● ● ●

It is difficult to boil eggs, which is one of the entry-level dishes in sushi restaurants. Boiled eggs exist in Japan, and the skills that can be acquired are accumulated for decades. For example, Maruyama, an 80-year-old shop in Tsukiji OTC market:

round mass of food

It's too late to get down to business today ... sushi restaurants are standard, but "cooked with thick eggs" What should I do at home?

Miao Shu, a penguin expert who eats, drinks and drinks Japanese food, made his debut and taught you this kind of "advanced thick egg baking" faster in Aauto!

Duration: 3' 1 1

brick by brick

1. After the eggs are broken, add seasoning and mix well.

2. Put oil in the pot, and pour some egg liquid when the oil temperature is low.

Tip: In a medium or small fire, poke the foaming part with chopsticks during the solidification of the egg, so that the egg liquid can form a flat egg roll.

3. After the shape is slightly fixed, slowly roll up the egg roll and put some oil on the empty part.

4. Pour the remaining egg liquid into the pot and fill the bottom of the pot. Repeat steps 3-4.

5. When the egg roll reaches a certain thickness, slightly compact it with a shovel to squeeze out the air to make the texture more delicate. Fry the front and back sides in the pan a little, and then take out the pan after the surface turns brown.

Tips: special pots can also be easily bought in domestic supermarkets (or a treasure or X shop). For those who try it for the first time, the success rate of using coated pot is relatively high.

Great reward for looking good and burning eggs

Editor ||| Blubulu Photography|| Jason? Video producer | |Ariel