520 Omelet Rice
1.
Prepare the main material
2.
Beat the eggs with a little salt, then add half a teaspoon of starch and beat until there are no particles
3.
Diced sausage and salami
4.
Put a little base oil in the pot, add the sausage and sausage, stir fry until fragrant
5.
Add a bowl of rice to beat and stir fry
6.
Add salt and ketchup and stir-fry evenly PS: LG doesn’t like ketchup very much, so it puts very little. Generally, you should put more, so the color is beautiful.
7.
After the pan is heated, leave a little base oil, add the egg liquid and quickly slide the pan to make the egg skin round and complete
8.
Turn off the heat when there is no egg liquid flowing, and turn the egg skin over
9.
Spread the rice on one side, no more than 2/5 of the egg skin
10.
Turn one side of the egg skin over to cover the rice, then low heat, and evenly pour a small spoonful of egg liquid left over on the eggs to separate them, and wait until they solidify and they can be out of the pot.
Tips:
1. Put a little starch in the egg liquid to make the egg liquid more tender, but it must be stirred until there are no particles.
2. After pouring the egg liquid into the pan, shake the pan quickly to make the egg skin shape intact, and leave a spoonful of egg liquid for sealing.
3. The egg crust is turned over for a better color, and it is not necessary to turn it over.
4. Omurice generally can't pack too much rice, so you can put a little less, otherwise it won't keep it, and the egg crust is very tender and easy to break, but the unwrapped rice is also delicious.
