Sushi Tamagoyaki
Ingredients
- Eggs 3
- Ready-to-eat seaweed 2 packets
- White sugar 1/2 spoon
- Edible salt 1/8 salt
- Pure milk 10g
- Edible oil Appropriate amount
Steps
1. First prepare the ingredients: 3 eggs, 2 packets of instant seaweed, 10g pure milk, 1/8 spoon of edible salt, 1/2 spoon of sugar
2. First break 3 eggs into a large bowl
3. Beat evenly into egg liquid
4. Add 10g pure milk
5. Add 1/2 seasoning spoon of sugar
6. Add 1/8 seasoning spoon of table salt
7. Then stir evenly into milk and egg liquid
8. Then heat the frying pan, brush it with a little cooking oil, and set it to medium-low heat
9. Pour in 1/3 of the milk and egg liquid, rotate the frying pan to spread the egg liquid evenly on the frying pan, and fry until it is not completely solidified and rolled up
10. Move the rolled egg roll to the side, and brush a thin layer of cooking oil on the pan, or not. Pour in the remaining 1/2 of the egg liquid and continue frying until it is almost solid and rolled into a roll
11. Then repeat the previous step and continue to fry the last milk and egg liquid until it is almost solid and roll it into a roll
12. Place the fried egg roll Tamagoyaki on absorbent paper, wrap it and let cool slightly
13. While the Tamagoyaki is cooling, you can prepare the seaweed first. Use scissors to cut the instant seaweed vertically in the middle and divide it into two halves into small long strips
14. After slightly cooling, cut the tamagoyaki into thick slices of about 1.5CM
15. Wrap the cut seaweed strips around the middle of the tamagoyaki
16. The sushi Tamagoyaki rolled with seaweed is placed on the plate and can be eaten. Doesn’t it look like sushi?
17. Completed, finished product picture.
Tips
- The Tamagoyaki should not be rolled too round, it needs to be long to roll the nori like sushi~
