How do you make tamago-yaki so beautiful and good-looking that kids will be eager to eat it?

When it comes to Japanese food, one of the things that comes to most people's mind must be tamago-yaki! In Japan, the flavor of tamago-yaki changes depending on the family and the region. moncler outlet sale moncler outlet online I think you will like the Tamago-yaki with a lighter flavor. It's sweet and tasty even when it's cold.

It's perfect as a convenient dish, and Japanese people eat tamago-yaki in many ways, one of which is to eat it directly, and the other is to eat it with soy sauce and mashed daikon radish, so please try it as soon as possible. With the different textures in the home, the taste will be different. It's easy to get the ingredients, but with a little practice, you can make a delicious tamago-yaki.

Tamago yaki is a food that I often do after marriage, the beginning of the catch is not good when long often fried very cooked, eating is not fluffy, only a few more times to practice, you can also be like me to make the perfect tamago yaki did not lose the Japanese restaurant. Tamago-yaki is a common hot pot side dish in Japanese bento and sushi restaurants. When making it, you will apply a tamago-yaki frying pan in the shape of a quadrangle and season it with salt, Japanese-style soy sauce, mirin, mizutaki, and sugar, and there are two main textures in general, one containing a light salty flavor of salted eggs, and the other adding sugar to the sweet eggs.

Tamago-yaki is a Japanese poached egg that can be used as a convenient or breakfast hotpot side dish, and the three-leaf celery chanterelle is visually appealing. It's an easy and tasty recipe, so you should definitely give it a try. moncler outlet store moncler outlet store Adjusted to a portion size of 2, adding a hint of mirin to enhance the light sweetness of all the tamago yaki, it is very tasty and recommended. Portion size 2 people, duration 15min food: 4 raw eggs, flavor Lin 20g, soy sauce 2g, water 8g, oil 30g, toilet paper half

first step

Flavor Lin, soy sauce, water poured into the egg mixture together and mix well, ready to some of the many oil, take half a paper towel, folded small Zhao put into the oil will be absorbed full of tissue paper, evenly wiped cauldron, open a fiery pot, poured into the egg mixture (the amount of one), and so on half raw! cooked gradually roll the scrotum.

Second step

roll after, dial to the most front, once again wipe the oil, once again pour into the egg, the egg roll gently mentioned, so that the egg to the bottom of the flow, and once again rolled up (the whole process *** need to be done four times), and ultimately once again molded, four sides of the flat, and fried until nearly burnt for Luo.