How to make the egg skin of omelet rice well?

Heat the pan until hot and pour in the salad oil.

Continue to heat the pan with oil until it smokes slightly, then slowly pour in the whipped egg mixture.

After pouring the egg mixture into the pan, stir from the side of the pan to the middle with a quick motion.

Lift the egg skin slightly with chopsticks to measure its doneness.

When the skin is half-cooked, quickly flip it in half to make it look like an egg roll.

Place the rolled egg skin directly over the prepared rice.

Quickly cut the egg skin through the middle so that the egg skin naturally spreads on top of the rice.

You can do without flour at all.

Pour a little oil over the pan and spread the oil evenly with a paper towel over medium-low heat.

Pour the beaten egg mixture into it, slowly turn the pot, and let the egg mixture form a circle along the pot, so that the egg wash is stained in every place.

Put oil in the pot and heat it, put in the egg liquid, spread it into an egg skin over low heat, turn it over after solidifying, don't break the egg skin, and put it out after frying on both sides. Here's how:

Ingredients to prepare in advance include: 200 grams of rice, 1 egg, 1 tablespoon tomato paste, 1 teaspoon curry powder, 1 teaspoon salt, 1 2 ham, 1 2 carrots, 1 cucumber, 1 2 onions, 10 grams of corn kernels, 2 tablespoons vegetable oil.

1. The first step is to cut the prepared ham, carrots, cucumbers and onions and set them aside for later use.

2. Heat oil in a pot, add onions, and stir-fry quickly.

3. Then add diced carrots, corn kernels, diced cucumbers and diced ham to the pot and stir-fry evenly.

4. Add rice and stir well.

5. Add tomato paste, salt, and curry rice, mix well, and serve. Lena.

6. Put oil in the pot and heat it, put in the egg mixture, spread it into an egg skin over low heat, turn it over after solidifying, don't break the egg skin, and fry it on both sides and put it out.

7. Put the fried rice on half of the egg skin, then cover the egg skin, sprinkle some tomato sauce, and finish.

1. The egg skin of omelet rice should be thin but not broken, a small amount of salt and wet starch can be added to the egg liquid, because adding salt to the egg liquid can accelerate the evaporation and solidification of the excess water in the egg liquid after being heated, and the wet starch can increase the toughness of the egg skin to make it not easy to break the skin.

2. How to make omelet rice.

100g of boneless fish

200g cold rice

60g of peas and 60g of corn kernels

60g diced carrots

80g of diced cucumbers

2 eggs. 10g shredded ginger

10g garlic cloves, 4g wet starch

10ml of cooking wine

Light soy sauce 20ml

Salt 3 g tomato paste 10 g

Steps. 1. Prepare the ingredients.

2. Cut the fish into cubes, marinate in cooking wine and light soy sauce for a while in advance. Add an appropriate amount of cooking oil to the wok, stir-fry the diced fish until the surface changes color, and then set aside.

3. In the wok, continue to pour an appropriate amount of cooking oil, and stir-fry the peas, carrots, and corn kernels until they are broken.

4. After that, add the cooled rice and stir-fry the rice evenly.

5. Add the diced fish and cucumber that have been stir-fried in oil.

6. Finally, add an appropriate amount of salt and light soy sauce to taste.

Beat the eggs, beat well, add a pinch of salt and wet starch and stir well.

8. Brush the pan with a thin layer of oil, after heating, pour the egg mixture into the pan, turn to low heat and fry slowly to form a thin egg skin.

9. After that, put the fried rice on one side of the egg skin, and cover the other half of the egg skin on top of the fried rice.

10. Finally, you can drizzle some ketchup to decorate.

1 Be sure to beat the egg mixture well.

2 The amount of oil should be well controlled, two eggs and half a tablespoon of oil can be used.

3 After the egg liquid is poured into the pot, when the solid egg skin appears on both sides, use a shovel to puncture the egg skin that is fast solidifying in the middle, and use a shovel to open the surrounding area, so that the egg liquid on the upper surface that does not touch the bottom of the pot flows down from the empty slit punctured in the middle, and after repeating two to three times, all egg liquid can almost become a solid state.

4 When doubling the shovel, it should be noted that the shovel should go as deep and centered as possible into the lower part, and the action should not be too forceful, and fast, and the egg skin should be flipped over.

After the first successful flip, there's nothing stopping you from making a beautiful and complete egg skin.

After heating the pan, the heat should be low and the oil should be small. Add a pinch of salt and monosodium glutamate to the egg juice first. Quickly hold the pan up and rotate it so that the egg juice sticks evenly to the edge of the pan.

When the surface of the egg skin is almost solidified, use a chopstick to roll it in and lift it from one side of the egg skin. Flip halfway first, then slowly turn the edges. Wait for it to cool and cut into slices or shredded eggs.

The eggs are made in this way and the skin is bright and delicious.

Ingredient breakdown.

Eggs to taste. Starch to taste.

Cooking wine to taste. Original taste.

The frying process takes ten minutes.

Normal difficulty. The steps of the egg peel spread.

Beat the eggs and be sure to stir thoroughly.

Appropriate amount of starch, pour in cooking wine.

Stir well, and the amount of starch should not be too much.

Pour in the egg mixture and stir well.

Brush a thin layer of oil in a saucepan and heat it.

Pour the egg mixture into the pan, and if the amount is not well controlled, you can use a large soup spoon to scoop some of the egg mixture into the pan.

Shake the pan so that the egg liquid is evenly spread on the bottom of the pan, the egg liquid solidifies quickly, and the action should be fast, so I didn't take pictures. Once the egg mixture is completely set, turn over and fry again.

TipsThe key to frying egg skin is twofold:

1. Add starch prepared by cooking wine to the egg mixture. Cooking wine removes the fishy smell of eggs and also makes them easier to form. The starch makes the egg skin more elastic and less likely to break.

2. You can't pour oil into a pan, but brush the oil, a thin layer is fine. If there is too much oil, the egg skin is easy to foam, which affects the appearance.

Fry the eggs in a pan, spread them thinly, and fry them over low heat!

Omelette crust, if the plate pan is not right to stick to the pan.

It doesn't matter, you can do it with any pot.

First, heat the pan and add oil, the less oil the better. (You can also use a soft cloth dipped in oil to wipe the pan) and then turn the pot body to let the oil evenly paste on the bottom of the pot to the pot 1 2 or so.

Secondly, you can add less starch to the egg mixture. (Increase the toughness of the egg skin) Stir the egg mixture well.

Finally, turn on low heat to pour the egg liquid into the pot, tilt and turn the wok, evenly attach the egg liquid to the oily position (the egg skin is round), do not flip, fry the egg liquid over low heat to solidify and then get out of the pot, I hope it will help you!

Special attention: 1. The pot should be hot.

2. The starch should be added appropriately.

3. If there is too much oil, the egg liquid will slide to the bottom of the pot and be too thick.