Asparagus Thick Egg Braised

Name: Asparagus Thick Egg Braised
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 1g salt; 5g Sugar; 5g Cooking Wine; 50g water; 2 pieces asparagus; 5g oil; 2g ketchup

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have always liked mini things. This small frying pan is not only beautiful in color, but also suitable for photogenic, but the key is to make thick egg-boiled eggs. To put it bluntly, thick egg-boiled eggs are egg cakes, but with a different shape and a little change in practice.
The same is fried eggs, but fried in a pan, and the thick omelet made with this kind of pan, the texture is different, I think it tastes better. A round pan can also be used to make a thick egg yaki, but it is not as good as a thick egg yaki special pot. "

Ingredients

4 Egg
1g Salt
5g Sugar
5g Cooking Wine
50g Water
2 pieces Asparagus
5g Oil
2g Ketchup

Asparagus Thick Egg Braised

1. Beat the eggs.

2. Add salt, sugar, cooking wine, and water, stir well, and filter once.

3. Pour a little oil in the pan, shake it until the bottom of the pan is covered with oil, and pour a little egg liquid.

4. Spread the egg liquid thinly on the bottom of the pan and heat it over low heat until it is half-solidified.

5. Use the spatula provided in the frying pan to gently scoop up the edges and roll up from top to bottom.

6. Continue to pour a portion of the egg liquid, and roll up the egg rolls from bottom to top.

7. Pour a part of the egg liquid and roll it up from bottom to top.

8. This is repeated until the egg liquid is used up and the egg roll is formed and filled out.

9. Pour a little oil in the pan, add the asparagus, sprinkle a little salt, and fry until the surface is crisp and green. Finally, put the asparagus on the thick omelet and squeeze the tomato sauce.

Tips:
1. Originally, the mirin was put in the egg. It is a Japanese-style sauce. If there is no one, use cooking wine instead.
2. For the container for pouring egg liquid, it is best to use a sharp-mouthed measuring cup, so that each time you pour, the egg liquid will not flow down the edge.
3. Some vegetables or sausages can be added to the egg mixture, which tastes better.
4. The pot used is a frying pan for Xuechu Hyun Egg Roll.