Star Thick Egg Roast

Name: Star Thick Egg Roast
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 egg; 6 Okra; 10ml Lee Kum Kee Super Fresh Soy Sauce; 10g Rice wine; 90g water

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Fortunately, I got Lee Kum Kee’s extremely fresh soy sauce. This soy sauce is similar to light soy sauce and tastes very fresh. It is served cold or dipped and seasoned. The main seasoning for today’s thick egg yaki is the roasted soy sauce. Even the salt is useless. Although the ingredients are simple, the finished product tastes very fresh. The stars are made of okra. Does it look like a star when it is cut horizontally? ! I don’t have a thick egg-boiled pan at home, and I don’t want to lose new pots. I use my cooking pan with a layer of non-stick frying pan. The non-stick effect of this pan is super good, so I use it to make this thick egg-boiled pan. The non-stick effect is really good when it is done, and the heating is even. That is, the frying pan is slightly larger. When it is rolled up, it is a little laborious to use a spatula. It needs to be rolled up in different places to roll it up. Next time, use a scraper. It was rolled up all at once. If you like this dish and you don’t have any pots, you can use the pan at home, but you must use a non-stick pan, so you can make it without worry.

Ingredients

Star Thick Egg Roast

1. First, pour Lee Kum Kee's very fresh soy sauce, water and rice wine into a bowl and stir evenly into a sauce

2. Beat the eggs in a bowl, then pour in the sauce and stir evenly

3. Sieve to make the egg liquid more delicate

4. Fresh okra. This is my own okra, I just picked it, and it’s fresh in minutes

5. Sprinkle with salt, rub the fluff off the surface, then wash

6. Put an appropriate amount of vegetable oil in boiling water, add okra and cook for 1 minute. The okra I picked is very tender, so just cook it a little bit. If the okra is a little older, you need to cook it for 1-2 minutes

7. Remove the boiled okra and put it in ice water immediately to cool it down to keep it crisp and tender

8. Take it out after the ice cools, the kitchen paper absorbs the surface moisture

9. Cut off the pedicle and the tail, leaving only the part of uniform thickness in the middle

10. Heat the non-stick frying pan over a medium-to-small fire, then wipe it with kitchen paper soaked in oil.

11. Pour in half of the egg liquid, and when the egg liquid is half solidified, put the okra aside

12. After the egg liquid has solidified, roll it up, then pour the remaining egg liquid

13. Roll up the egg after it has solidified. The spatula I use is a bit narrow and does not roll well. It will be easy to roll with a wider scraper next time

14. Roll up with a sushi curtain to set the shape for 2 minutes, so that the finished product will look better

15. Cut after shaping

16. You can also dip some light soy sauce when eating

Tips:
1. Because light soy sauce is salty, you don't need to add salt. If the taste is strong, you can dip light soy sauce when you eat it.
2. Put a little rice wine to remove the fishy and speed up the coagulation of the egg liquid.