Japanese Egg Rolls
by 64180270
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. 3 eggs, white radish, (white radish head is sweeter) 1 piece of basil leaf,
2. 3 eggs, 60ml water, 5g soy sauce, fish meal (Japanese bonito meal, 20g sugar. Stir well and set aside.
3. Put a little oil.
4. small fire. Pour the egg mixture into the pan to make the bottom of the pan flat. Be careful not to overdo it.
5. Use chopsticks to draw a few circles in the middle of the pot.
6. Roll from top to bottom, and then push to the top. (The label of the roll is placed below)
7. Roll repeatedly, pay attention to low heat
8. Practice makes perfect
9. Finally, use a shovel to press on all sides to press the gap inside. Don't break it and open the fire to fry all sides to golden brown. Out of the pot 0K! It tastes better when it's cold.
10. Rub the white radish into puree and squeeze it into a small tower shape by hand.
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