1, pan on the heat, pour a little oil.

2. Crack the eggs, pour in the white part in order, and then pour in the yolk part after a little solidification.

3, small fire slowly heating, about 3 minutes the egg white coagulation; 5 minutes the yolk periphery began to coagulate, all the egg white coagulation.

4, according to personal preference adjust the omelette time, served in the basin.

Additions

Stone Pot Bibimbap

Main ingredient: leftover rice

Accessories: enoki mushrooms, mushrooms, bok choy hearts, shredded carrots, scallions, fungus, chili bok choy, bean sprouts, eggs

1, prepare the vegetables, wash and cut them up for spare time, because it is dinner, so I chose the whole veggies, no meat. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you'll be able to get your hands on some of the most popular products in the world.

2, leftover rice, a spare.

3, Korean hot sauce, soy sauce spare

4, casserole dish clean and dry, brush a layer of oil.

5, rice evenly spread on the bottom of the casserole.

6: Pour the vegetables in a fan shape on top of the rice.

7: Fry a loose egg.

8: Place the fried egg on top of the vegetables and heat the casserole over medium-low heat. After a few minutes you can hear the sound of zipping and smell the charred rice.

9: Carefully place the casserole on a rack and add one tablespoon each of Korean hot sauce and dashi.

10, stone pot bibimbap is ready.