炒飯（豚バラブロック肉のにんにく炒飯）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 15minutes
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Omelette | Transcription of Shizuru Channel's recipe by Shusaku Toba
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- 115本
Ingredients
- Egg (M) : Three
- 生クリーム : 10g
- 塩 : ひとつまみ
- 無塩バター : 3g
Time required
10minutes
Procedure
-
1)
make egg wash
05:20
Crack the eggs into a bowl, add fresh cream and mix. Add salt, mix again, and filter the egg mixture.
-
2)
fry in a frying pan
07:01
Heat a frying pan over high heat and add butter.
When the butter melts, add the egg mixture.
Shake the frying pan and use chopsticks to rotate it from the outside.
When it becomes soft-boiled, remove it from the heat and replace it with a spatula.
Turn the frying pan face down and use a spatula to flip the eggs toward the back.
When it comes off, add vibration to adjust the shape.
Insert the spatula and turn it over, bake the joint part and serve it on a plate that closes the egg.
Point
・L size eggs can be used.
・Cream can be replaced with milk.
・Easy to make with a rubber spatula.
・The video uses a Teflon-coated 18cm frying pan.
・Mix well in step 1 until the white part is no longer chewy.
・By straining the eggs, it will be finished beautifully.
・If you warm the outside of the frying pan well, the eggs will come off easily.
・When the sound of the butter subsides, add the eggs to the frying pan.
・Because the outside tends to harden, stir so that the egg on the outside is incorporated.
・Use the rim of the frying pan to fry the egg on the back side to make it easier to peel off.
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