Thick egg roast is to roll up an egg cake, continue to pour the egg, continue to roll, and finally into a quiche. The egg is thick and delicious. On the filling, you can add fluffy pine, seaweed, spinach, scallion, ham, etc., and the taste is ever-changing. In fact, some of the art is called thick egg burning, and it is white that is the egg roll. Today, I got involved in the okra to make okra thick egg, not only looks beautiful, but also tastes very good~
After the okra is drowned, drain the water for later use. Eggs are broken into the bowl. Add salt and milk and mix well.
After the non-stick pan is preheated, the whole process is controlled in medium and small fires, pour a little oil and spread evenly, then pour the appropriate amount of egg liquid, and put the okra cut at both ends when the surface is not completely solidified.
Use chopsticks to help roll up from the end of the okra.
Continue to pour the appropriate amount of egg liquid, the surface is semi-solidified, rolled up from the other end.
Continue to repeat the waffles until the egg is used up. Roll the egg roll and heat it in the pot for 1 minute to make the inside ripe. Cut it and eat it.
1 Roll one quiche per roll, and apply a proper amount of oil to the bottom of the non-stick pan as appropriate. 2 The final formed egg roll can be shaped with a sushi curtain. The thickness of the egg cake can be controlled by the amount of egg liquid poured into it.