Star Thick Egg Roast
1.
Pour the water, light soy sauce 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.
Cook the non-stick frying pan on a medium-to-small fire, then wipe it with kitchen paper soaked in oil. I use bamboo fiber paper made of Tianxi Rose
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.
