Heart-shaped Tamagoyaki

Name: Heart-shaped Tamagoyaki
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 20g milk; 8g Sugar; 1g salt; a little Soy sauce; a little starch; a little oil; a little carrot; Some Cooked beef

by Qianqian_DOkzbcaviraI

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Tamagoyaki is composed of eggs, milk, salt, mirin (or sugar), Japanese bonito soy sauce (or soy sauce), and is very nutritious. Eggs can moisturize, enhance immunity, protect eyes and improve eyesight. Milk is rich in protein. In addition, the milk part can also be replaced with water or bonito broth. The amount of water can make the tamagoyaki cotton dense. "

Ingredients

3 pcs Egg

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20g Milk

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8g Sugar

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1g Salt

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a little Soy Sauce

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a little Starch
a little Oil

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a little Carrot
Some Cooked Beef

Heart-shaped Tamagoyaki

1. Prepare the ingredients.

2. Cut carrots into thin slices.

3. Use a mold to press out the heart shape.

4. stand-by.

5. Carrots, green onions, and beef are all finely chopped.

6. Knock 3 eggs into the bowl.

7. Add milk, sugar, salt, starch, and a little light soy sauce to the eggs and spread them out.

8. Filter well.

9. The filtered egg liquid is ready for use.

10. Raise the pot with a little oil, fry the carrot diced over a low fire, and serve.

11. Raise the pan, brush thinly with oil, pour in the egg liquid, and flatten it.

12. When half solidified, add carrot diced, beef diced and chopped green onion.

13. Roll up from one end, brush with thin oil, and pour egg liquid (empty place, forget to take pictures).

14. When the egg liquid is half solidified, roll it up from the other side (roll it back and forth repeatedly).

15. Put the heart-shaped carrot in the empty place.

16. Pour in the egg liquid and roll up when half solidified.

17. Okay, cut off both ends, tidy it up a bit, cut it into two, and cut it diagonally.

18. Quick and low-fat tamagoyaki, healthy and delicious.

19. 😀

20. 😀

Tips:
Every time the omelet liquid has to be rolled up before it is completely solidified, so that it can be rolled tightly, and then pour it out again. Repeat this way (it is better to use a pan to handle it)