Tamagoyaki
by Kusatsuki
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. First mix the sugar, salt, scallops, and soy sauce with water and add them to the beaten egg.
2. Brush the pan with a little salad oil and warm it up (the whole process can only be turned on a low heat!) Pour a spoonful of egg liquid, slowly shake the pan to make the egg liquid cover the bottom of the pan, use chopsticks and spatula to assist in putting the egg Twist the skin, roll it up as tight as possible, and push it aside.
3. Then add a spoonful of egg liquid to the pot, and roll it repeatedly according to the first step of the rolling method until the egg liquid is used up (if you feel that the oil is insufficient in the middle, you can brush the oil again).
4. After finishing, place it on the sushi curtain and roll it tightly, and shape it (preferably pressed into a rectangular shape).
5. Put the formed egg rolls in a pan and bake them on a low heat.
6. Then roll it tightly with the sushi curtain, let it rest for 5-10 minutes and shape it again, then it can be cut into pieces and served on a plate.
