Thick egg roast is a Japanese name, which is actually fried egg slices ~ ~ but it tastes different when rolled up layer by layer.

material

Ingredients: 5 eggs, ham150g, 50g onion, 60g milk; ;

Accessories: salt 1 spoon, sushi seaweed 1 strip.

Baked thick eggs

1

Beat the eggs into a bowl and cut the onion and ham into small particles.

2

Mix all the ingredients together, then pour in the milk, add the salt and stir well.

three

The trick lies in this step: first heat the pot with high fire, and then pour a small amount of oil. When the oil is 70% hot, turn off the fire, scoop in a spoonful of egg liquid and fry it until it is 80% cooked, then slowly roll it from one end of the pot to the other, then randomly scoop in a spoonful of chicken egg liquid, and then roll it up when it is 70% cooked, with two spoonfuls of egg liquid as a group.

four

Put the fried egg roll on the chopping board, cut it into sections, and then wrap a layer of seaweed in the middle to serve ~

skill

Don't take out the fried eggs in a hurry, and don't care about the bright yellow appearance when you eat them yourself. If you fry them in amber, they will taste better.