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The egg yolk protein is separated, and the egg yolk is taken in half (the rest is whatever you do). Add the cooking wine, raw meal, salt, and soy milk to the three proteins (if you use sugar-free soy milk, add sugar and sugar) and mix well. Add a little soy milk and cooking wine to the half of the egg yolk and mix well.
Add the natto to the seasoning bag and diced green onion and stir well. (I also added a spoon to soak.)
Brush the oil in a thick egg-burning pot. After the oil is hot, pour a quarter of the protein and turn the pot to make the protein fill each area.
Push the cooked side up, then continue to brush a layer of oil in the blank area, then pour a quarter of the protein and repeat the above steps.
Pour in the third protein solution and place in a half box of natto. Spread evenly, try not to shop on both sides, only the middle of the code (not as good as the volume will fall out, the lesson of blood). When the protein is cooked, roll the thick part over the thin side and push the whole one closer to your position.
Then brush the oil in the blank area, pour the final protein solution, put the cheese slices, and repeat the action in step 5 when it is ripe.
Brush the oil for the last time and pour in the egg yolk. (There will be a layer of egg skin with a very yellow color on the surface, beautiful.) Roll it up after cooking.
Put a layer of plastic wrap on the bamboo curtain, then put the prepared thick egg on top, roll it up, hold it for 30 seconds, and then cut it into the plate. (Don't pay attention to style, you will ignore this step, eat it directly...)
Cut the cheese and it’s all out.
Because there are soy milk and natto liquid, the inside is very tender, there is a lot of juice, and it is very delicious without adding soup. Everyone is welcome to pay attention to our public number: gordonandhiskitchen (there are benefits from occasional delivery)
The protein is puffy and not the same as the whole egg.