Delicious Tamagoyaki, fragrant and tender, do you know how to make it?

The tamagoyaki is delicious, tender, and as delicate as fat, and it is completely oil-free, so you won’t feel greasy after eating it in the morning, which will maximize your children’s appetite. In addition, it is a high-protein food, completely oil-free and low-fat, and is also very suitable for dieters, salarymen, women who pursue beauty, and savory food enthusiasts. It is a breakfast variety that is universally applicable to people. Original Tamagoyaki making process

1. Prepare the food properly, including 4 raw eggs, 20 grams of pure milk, about 10 grams of 1 section of thin cucumber, and 2 grams of salt. Beat the eggs into a uniform and fine whole egg liquid. You should not be able to pick out the egg white. The more delicate the better, this depends on the texture of the tamagoyaki.

2. Take 1 section of that slim cucumber, about 10 grams. After cleaning, cut into ultra-thin cucumber slices, the thinner the better, about 15-20 slices.

3. Add 20 grams of milk and 2 grams of salt to the beaten whole egg liquid, and beat again evenly. Use a fine colander to filter the egg and milk liquid. This is also a key step to make the tamagoyaki texture as delicate as fat, so don't omit it.

4. If you do not have a special tamagoyaki pot set at home, it is a good choice to use a non-stick wok. Use a pure cotton cloth dipped in a little cooking oil and wipe the pot surface to prevent sticking. The wok is prone to heat, so just preheat it, bring your hand close to it, and feel that you are paying attention to it. Please don’t make the pot temperature too high. Simmer the whole process, add one-third of the egg and milk liquid, the surface will condense slightly, and the pot will be on fire. Since the wok is round, it needs to be shaped slightly. Extend and contract the four sides inward into a small arc to create a square shape. Stack it from one side to the other to form a square egg-filled pancake, close to the edge of the pot.

5. Add another third of the egg and milk liquid, repeat the above process, and fold the first square egg roll into a thicker square egg roll again. Lower the temperature of the pot slightly, and disperse the cucumber slices into the wok. If the ambient temperature is too high and the cucumber slices are too thin, and the egg and milk liquid has not been poured in, it will be easy to burn the cucumber slices. Pour in the last third of the egg and milk liquid, roll up the next layer in the same way, and rotate the cucumber slices out just like decals.

6. Leave the processed tamagoyaki in the pot for a while to further improve it. Move the processed tamagoyaki to the cutting board, cut it into various large tamagoyaki sections, and then you can plate it and enjoy it. Isn't it very simple? Breakfast is not easy to make do with, and I have to sleep for 5 minutes less to make delicious thick egg omelette. Children with partial eclipses can also eat one plate.