How to make an omelette? The traditional way of making an omelette is to first pour the beaten egg juice into a pan and fry it into a half cooked eggshell, then pour in the rice (usually chicken fried rice with tomato sauce, but there are other changes) and wrap the rice. At the end of the dish, many shops will pour tomato sauce again.
The practice of Korean rice with eggs:
1. Break up a bowl of dry rice, mix two eggs, wash and cut the vegetables. A tablespoon of fried sauce.
2. Heat the oil in the pan, add some onions, and scoop in a spoonful of fried sauce. Pour in bean sprouts and stir fry until soft. Pour in rice and stir evenly. Finally, pour in miscellaneous vegetables and mix salt according to the taste. Stir fry and serve.
3. Wash the pot, heat it, put a little oil in it, and light the fire. Only a little oil needs to be put in the pot. If there is too much oil, it is not easy to spread out the egg liquid.
4. Pour in the broken egg liquid, keep turning the pot to spread the egg liquid evenly. The thickness of the eggshell depends on what I like. I prefer a thicker eggshell. I used two eggs. In fact, an egg can make an omelet. The thicker the omelet, the easier it will crack when folded. A little powder can be put into the egg liquid to enhance the toughness, but it will certainly affect the taste.
5. Wait for the egg to solidify slightly, put in the fried rice, and fold both sides to the middle. The amount of fried rice in the egg shell should not be too much, too much egg shell should not be folded, and it is difficult to form a shape. What are the skills of fried rice
5. Korean rice with eggs is ready.
6. You can decide whether to put salt in the egg liquid according to your taste and saltiness of fried rice. Finally, it can be seasoned with ketchup. Or you can make your own fried tomato sauce and pour it directly on the omelette.
1. How to make egg skin: if you are a novice, you can put more cornstarch in the egg and mix it with a little water.
Heat the small hot pot evenly, then pour a small amount of oil into the pot, and leave the end of the pot from the mouth of the fire. When the temperature of the pot drops to 60 ℃, scoop the egg pulp with a stir fry ladle into the pot, hold the pot to rotate, and let the pulp flow all over the pot; then move the pot to the mouth of the fire, and keep turning, and when the surface pulp becomes skin to collect sweat and the edge is cocked up, lift the edge of the skin gently to get out of the pot. When pouring the egg slurry, you can also pour it in several times. Pour a little to hold the pot and rotate it. Heat it, then pour a little to rotate it and reheat it. In this way, you can make a very large and round egg skin with the same thickness.
2. Fried rice tips: rice used for fried rice, preferably overnight rice. Because the water content of rice overnight is less and harder. Fresh rice can be dried under the fan or air dried naturally without overnight meal. Hard and dry rice won't stick to the pot when it's fried, and the effect of frying is separated by grains, which is delicious.
3. Ketchup: wash and dice the fresh tomatoes, or steam and peel the tomatoes, then dice them, add a little oil in the pot, stir fry the tomatoes until they are soft and rotten, add a little salt and a certain amount of the finished ketchup or tomato salad bought outside, add a little water, simmer for a while, and then pour the juice from the fire on the rice with egg. The ketchup is very fragrant!