Thick omelette collection

Ingredients

Eggs 5

milkorstock 30 grams

Salt 2-3 grams

Oil Appropriateamount

Cooking Instructions

Sieve the egg liquid through a fine sieve, smear a thin layer of oil in the pot with kitchen paper, heat it over low heat, put your hand on the top of the pot surface to feel the heat, pour in half of the egg liquid when it is already hot or there is no burning feeling, shake the pot and let the egg liquid quickly spread all over the bottom of the pot, the egg liquid has begun to solidify, roll it immediately when it is semi-solidified, fold it back with two spatulas and roll it up, and use a spatula to squeeze the egg roll on the side of the pot to set the shape. The egg liquid solidifies quickly, if the action is slow, you can turn off the fire and roll it again, roll it and then turn on a low heat to burn it, this is the first layer, put the egg just rolled on the side of the pot and pour in the remaining egg liquid according to the previous method to continue to roll up, I only poured it twice.
Many methods are to pour in the egg mixture and use chopsticks to quickly stir and flatten and then roll up, so that the taste will be fluffy, I like the surface is smooth, so don't stir, depending on what you like.
If the pot is too hot, the egg liquid will bubble immediately after pouring, and the pot is not hot enough The egg liquid will not solidify for half a day, and the burning time will be extended, and the egg will still be old. This seems to be vague, but the heat can only be tried more by yourself to grasp the appropriate state, because it is not an electronic product, you can give specific data, such as a few gears and a few minutes, and the firepower of each gas may be different.
After the basic is done, you can play some tricks: sausages:
do not add directly to the egg mixture, but pour the egg mixture into the pot and then sprinkle some chopped cooked sausages, so that it does not affect the surface, it is still smooth, I will also use spicy sausages, but the amount of salt in this egg liquid should be reduced, the sausages are salty, and you can also sprinkle some mozzarella cheese at the same time, which is richer in texture and taste.
Cucumber's
After the cucumber is cut
For spinach:
Blanch an appropriate amount of spinach, chop and dry the water, add to the egg mixture, stir well, the method is the same as above.
After the spinach is cut
After the nori is cut
Seaweed:
The amount of seaweed has not been weighed is about to tear a little, soak it in hot water to soften, then add it to the egg liquid and stir well, the method is the same as above.
Cucumbers: Thinly slice cucumbers,
sprinkle a little salt, let them sit for a minute to make the cucumber slices soft, and only put the cucumber slices when pouring the egg wash for the second time
After spreading the cucumber slices, burn on low heat for about 30 seconds to set the shape and then pour in the egg mixture, and then say the heat, if the cucumber slices are not set, pour the egg liquid will run away, and the cucumber slices will burn if they are burned for too long.
The long strips of cucumbers are scraped off with a paring knife
The same is true for your reference
Cucumber's
After the cucumber is cut
Round cucumbers
The same goes for you
finished product
For everyone's reference
After the incision
The thick egg pot I use now is this, and if I always ask, I will send it (non-advertising) The non-stick pan is a consumable, and it will be changed after a while.
Basil thick egg roast, basil is very easy to change color, so blanch the water first, take out the water and use kitchen paper to absorb the water, then use your hands to open the leaves, smear oil in the pot and heat it and spread it into the leaves, and then it is the same as the ordinary thick egg roast method
finished product
Diced
Diced