Crispy Scallion Omelet
1.
Use the oven-roasted dried chives to chop in advance, take the required amount and set aside. The practice of chopped chives I have posted a log before: dehydrated vegetables
2.
Put about 150 grams of edible oil in the pot. When it is 30% hot, add the shredded onion and the scallions. Slowly fry them over a low fire, so that the aroma of the onions will be better immersed in the oil.
3.
Until the edges of the green onions are browned
4.
Remove the shallots, filter out the shallot oil and let cool for later use
5.
Beat the eggs into a bowl, add rock sugar powder and stir well until the sugar melts
6.
Add the chilled scallion oil,
7.
Stir well again
8.
Sift in the low-gluten flour and add the chopped green onions
9.
Stir evenly to become a paste.
10.
The state of the batter is that the batter is not easy to flow down when you lift the egg beater.
11.
Preheat the Delis egg roll mold first, and it takes 1 minute to preheat both sides.
12.
You only need to brush the oil the first time you use it, and you don't need to brush it afterwards.
13.
Pour in the right amount of egg roll paste
14.
Press the mold tightly and fasten the buckle. Fry on low heat, turn over once for about 15 seconds, and fry on both sides for about 2 minutes. The electric ceramic stove I use, the heating plate of the electric ceramic stove is very suitable for this mold, the firepower is 350---400, which is the state of medium and small fires. If you use a gas stove, you can use a low fire.
15.
I didn’t make a big omelet.
16.
The fried omelet is rolled up while it’s hot, and it’s very crispy after it’s allowed to cool.
Tips:
The chopped green onions must be dry. Wet green onions are not easy to bake, which will affect the crispiness of the egg rolls.
