Japanese Style Thick Egg Yakisoba
1.
Prepare the ingredients, knock the eggs into a bowl, chop the red sausage and chives
2.
After the eggs are beaten, add ham and chopped chives, add a little salt, and beat evenly
3.
Brush a little oil in the pan, pour a large spoonful of egg liquid on medium and low heat, turn the pan and spread it out
4.
When the omelet is half-solidified, roll it up gently from one end until it reaches the other end
5.
Then pour a large spoonful of egg liquid and spread it into pancakes, and then gently roll up from the rolled end
6.
Until the roll reaches the other end, repeat this process about 4-5 times. The less egg liquid poured in each time, the thinner the egg cake and the more layers of the roll.
7.
Pour in the last bit of egg liquid and dilute
8.
Roll it up again, then push the egg roll gently to the center of the pot and heat it to form a little
Tips:
The thick egg yaki has a strong egg flavour, and it will be more fragrant if you use this egg to make it. The ingredients can be added with pork floss, seaweed, spinach and any other ingredients you like, just finely chop it, and it’s done. Give it to picky food. Baby, or lunch box for outing, and perfect breakfast, all-match choice
