How is Japanese rice with egg
4hw.org: it is a very common food in Japan, because it is simple and delicious. Many students are curious. Is it really delicious? How is it made in Japan? Let's have a look!
The Japanese main food is rice, the main ingredient is soy sauce, plus the most common food eggs, the birth of the method of eating rice with eggs is not surprising. Rice with eggs is convenient and fast, so people eat most in the morning. Many restaurants have rice with eggs in their breakfast orders. The easiest way to eat is to beat an egg on a hot rice and add a few drops of soy sauce to stir it. Some people should separate the egg whites from the yolk, first mix the rice with egg whites, and stir well, and the rice will become loose and soft and full of lots of bubbles. Then put the yolk and add the right amount of soy sauce to stir. The hot rice roasts the unique fragrance, finally puts the egg yolk, slowly tastes the egg yolk thick taste and the fragrant soy sauce rice in the mouth. People who pay attention to aesthetic feeling can add small scallion, seaweed or anything else they want to match to the egg mixed with rice, which is pleasing to the eyes. People who pay attention to taste can choose soy sauce with different tastes or even eggs from different places.
Raw materials of Japanese raw egg and bibimbap practice course:
1. A raw egg
Raw eggs need to meet the local egg grading standards. The United States, Europe and Japan should all have corresponding standards. In China, Lanhuang eggs are marked as raw
The shelf life of raw eggs is usually indicated on the shell, which needs to be eaten before the shelf life!
This article is provided by the editor of Sihai life channel. To learn about life tips, please pay attention to Sihai life channel to make your life easier!
The eggs marked as raw need to be kept in cold storage. If they are kept at normal temperature for more than one day, please do not use this method to eat them
There is no guarantee that all the eggs marked as raw are absolutely OK. Please weigh it by yourself
2. Appropriate amount of Japanese light soy sauce, the brand I use is guijiawan. If you can't find it, you can replace it with another brand, or with a variety that indicates the use of sushi soy sauce
3. Appropriate amount of Weilin, about 1:1 with light soy sauce
In fact, it is very simple to marinate the egg yolk. Mix the light soy sauce and Weilin in the proportion of 1:1, pour them into the bowl with egg yolk, seal and marinate for about 12 hours.
This article is provided by the editor of Sihai life channel. To learn about life tips, please pay attention to Sihai life channel to make your life easier!