Home-cooked Fresh-keeping Bag Version of Tamagoyaki

Name: Home-cooked Fresh-keeping Bag Version of Tamagoyaki
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 1 Corn sausage; 1/2 spoon Shredded cheese; 3g salt; A small amount pepper; Some Cooking oil

by Chenyan Culture

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ordinary taste, but very kind, just like mom’s specialty, it makes you feel flat and warm

It is a common delicacy that every Japanese housewife will cook. It is said that if you don't make tamagoyaki, you will not be able to become a dedicated craftsman.
But for those of us who are busy rushing to the morning rush hour or returning home after a tiring day, wanting to eat a warm and sweet tamagoyaki is simply an extravagant hope.
Then don't be uncomfortable. This time the tamagoyaki can be finished with a fresh-keeping bag. The fresh-keeping bag is very heat-resistant and will expand during the boiling process. Don't panic, explode? Don’t worry if it doesn’t exist. "

Ingredients

3 Egg
1 Corn Sausage
1/2 spoon Shredded Cheese
3g Salt
A small amount Pepper
Some Cooking Oil

Home-cooked Fresh-keeping Bag Version of Tamagoyaki

1. Material preparation

Home-cooked Fresh-keeping Bag Version of Tamagoyaki recipe

2. Break the three eggs into the fresh-keeping bag, seal the mouth, flatten and shake

3. Pour in the corn intestines, grated cheese, salt, seal the bag and shake well

4. Tie the other end of the seal with a thread, so that the egg liquid will be concentrated to the seal and be easy to take out

5. When boiling water, put it in a safety bag and steam for 5-10 minutes

6. Take out the steamed coagulated eggs

7. Cut into pieces with a knife, and the home version of Tamagoyaki is complete

Tips:
❥ You can dip the Thai chicken sauce, tomato sauce, Laoganma tempeh sauce according to your personal preference. ❥ If you have time, you can put the whole egg block and fry it in a non-stick pan, and it will be more fragrant