Scallion Thick Egg Braised
by Flying summer flowers
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. To make simple Japanese-style broth: Put the muyu flower in a bowl, add 150ml of boiling water, boil it for 2 minutes, and let the broth cool.
2. Chop the shallots and set aside.
3. Knock the eggs into a bowl, add 50ml of the wooden fish flower soup of method ①, stir evenly with salt, sugar, and light soy sauce, and then sift.
4. Add chopped green onion and mix well.
5. Dry the pot, smear a little cooking oil, and pour a layer of egg liquid. When the bottom is condensed and the surface is still slightly moist, roll it up with a spatula, pour in new egg liquid, and repeat the above action until the egg liquid is used up.
6. Use a spatula to sort out the shape of the egg roll, then fry the surface until golden, and cut it into an appropriate size.
Tips:1. You can also add pure milk or cold water if you don't have wooden fish flowers.
2. It is also good to add a little ham in the egg mixture.
