material

3 eggs, 1 teaspoon Lin Wei, 1 teaspoon chicken powder, 1 teaspoon water, 1 teaspoon mayonnaise and 3 pieces of seaweed.

working methods

1, after the eggs are beaten, add seasoning to break up. Mayonnaise is difficult to stir evenly with chopsticks, so it doesn't matter. It melts when cooked. Then use a pan to heat oil (just dip some egg liquid with chopsticks and the egg liquid will condense in the pan). Oil should be all over the pot. After pouring 1/3 egg liquid, let the egg liquid flow over the whole pot. At this time, add a piece of seaweed.

2. After rolling, add 1 half egg liquid and 1 piece of seaweed and roll up, and the rest will be the same. Finally, press the egg roll with a shovel to make it square and cut into pieces.

Method 2 of burning jade seeds,

material

Three eggs, a little salt soy sauce, about 80 grams of milk/stock/chaiyu soup, a little salt, a little sugar, a little spice, a proper amount of mayonnaise and loose meat at will.

working methods

1: First, add all the egg seasonings into three beaten eggs and stir them properly (if Lin Wei is used, the sugar can be increased or decreased appropriately).

2. Preheat the pan (it would be better if there is a pan dedicated to burning jade seeds), apply olive oil on the pan with a kitchen paper towel/brush to ensure it is hot enough, and then slowly pour in the prepared egg liquid about 1/5.

It is difficult to control the shape of roasted jadeite in the pot, so the spatula and chopsticks can be used together. Carefully concentrate the egg liquid in the middle of the pot, roll the egg from top to bottom with chopsticks (pressing is needed), then push the egg roll to the top of the pot, brush it with oil again, and repeat this action until the egg liquid is completely used up.

4. After finishing, because the omelet fried in the pan is loose, you can shape it with a bamboo roll wrapped with sushi and let it cool.

5: Be careful when cutting, don't cut too hard, and the egg roll that is hard to shape will be scattered.

6. Put the Yuzi Shaopan, add favorite condiments or sushi rice, or wrap the lovely Yuzi Shaosushi, which looks delicious.

7: Done.

Yu Zishao's practice 3

material

"4 eggs", "2 tablespoons of Lin Wei" and "appropriate amount of salt",

working methods

1: Pour all the materials together and mix well.

2. Hot oil, add more this time, because I'm afraid it will fail the first time. I use cold-pressed virgin olive oil, which will taste like olive oil after cooking.

3. Pour 1/3 egg liquid into the pot. When it begins to solidify, use a spatula and chopsticks to find a convenient way to turn the egg into a roll. It doesn't matter if you are ugly. After rolling, pour in the second egg liquid. Let the new egg mixture stick to the egg roll before rolling.

4: Repeat the last action until the egg liquid is used up, and finally shape and color in the pot.

5: fry until the surface becomes a beautiful color, then take it out of the pot and cut it into your favorite size!

Yu Zi combustion method 4,

material

"3 eggs", "1 spoon powdered sugar", "0.5 spoon salt" and "a few drops of white vinegar"

working methods

1: Add ingredients to the egg juice and break it evenly. The purpose of adding white vinegar is to reduce the generation of bubbles.

2: After the pan is slightly heated, wipe the oil in the pan evenly with a paper towel, turn to a small fire and pour in the egg juice. If there are bubbles that need to be broken, you can start rolling the gradually solidified egg roll from the bottom to the other end when cooking for seven minutes; Next, put oil in the pot, then pour in the egg juice, remember to lift the rolled part and put it in the egg juice, and then repeat the above steps until the egg juice is used up.

3: the egg liquid is gradually solidified and it is completed!

4. From the cross section, it seems that there are too many protein left, so we should play more evenly next time.

Five methods of firing jade seeds

material

3 eggs, a handful of kiss fish, a handful of chopped green onion, a little carrot powder, 1/4 teaspoons of salt, 1/2 teaspoons of zitamarine, 1 teaspoon of Lin Wei and 2 teaspoons of water.

working methods

1: Mix all the ingredients and seasonings into egg juice.

2. Pour 1/4 egg juice into Yu Zi frying pan, fry until it is semi-solidified, gently roll the egg skin to the bottom with a shovel, then pour 1/4 egg juice, and slightly lift the egg roll just now to let the raw egg juice flow into the bottom of the egg roll.

3: After the raw egg liquid is fried to semi-solidification, slowly push the egg roll forward and wrap all the egg skins.

4. Push the egg roll back to its own direction, repeat steps 2~3, and fry all the egg liquids in order. When frying, you can gently press it with a shovel to make the egg roll tight.

5: After a little cooling, you can slice beautifully!