Seaweed and Green Onion Thick Egg Roast
Overview
The Japanese thick egg-yaki has been modified into a Chinese flavor. Friends can also use their creativity to put other ingredients in it. I think this is the most delicious.
Tags
Ingredients
Steps
-
Beat the eggs and add a little cooking wine to make them softer.
-
Cut some seaweed into irregular pieces with scissors.
-
Chop green onions.
-
Pour 2 and 3 into the eggs and add a little salt.
-
Take out the Japanese-style tamagoyaki pot. I bought it on Taobao. Just look for a thick egg pot. You can compare it with your hands and it’s so big. It’s very convenient to store.
-
If you don't have this pot, you can also use a frying pan. Heat it up and apply some oil.
-
Pour in some egg liquid, immediately pick it up and shake it to spread it evenly in the pan. Don't pour too much egg liquid at once. If there is excess egg liquid, pour it into the original bowl. Don't pour it too thickly. If it comes out, the top will be uncooked and the bottom will be burnt black. If you know it is not enough, use a spoon to measure it and pour it.
-
After the egg is solidified, use a Tamagoyaki spatula to roll it up from right to left. The ribs on the bottom of the pot are good for rolling.
-
After rolling it, push it to the right.
-
Pour in the egg liquid again and still want a thin layer. Repeat the previous action roll again!
-
Look! After making it three times, are the egg rolls bigger?
-
Just cut it and put it on a plate. How beautiful!
