How to cook thick egg? There is a section of sushi called Yuzi sushi. Yuzi means egg. The thick egg is loved by everyone. Today, Xiaobian shares the practice of thick egg cooking with you.
Practice:
1. After the eggs are beaten, add the Japanese style soup, wine, salt and sugar together to make the egg juice.
2. Heat the pan, wait until the chopsticks dip a little egg juice drop into the pan, it will produce "Zizi" sound, you can start to fry eggs;
3. Spread a thin layer of salad oil on the surface of the pot, scoop out a proper amount of egg juice and pour it into the pot, cover the surface of the pot, fry it over medium heat, use chopsticks to prick the part with bubble expansion, and when the egg juice is half cooked, fold the egg skin in half and move it to the front of the pot;
4. Reapply a layer of salad oil on the empty pan surface, scoop up a proper amount of egg juice and slightly lift the egg skin on the side of the pan, let the egg juice flow into the bottom, and indeed cover the whole pan surface. Then, when the pan surface is half cooked, fold it to the side of the pan again, and repeat until the egg juice is completely fried;
5. The fried thick eggs can be slightly reshaped with the spatula and the edge of the pot, and then put on the clothes to the plate, and then it's OK after it's cool.