スフレオムレツドリア｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Finely chop the onions, garlic and parsley.
Cut the avocado in half, then remove the seeds, peel and slice.

Melt butter in a warm frying pan, add garlic and onions and fry.
When the onion is tender, add the shrimp, turn off the heat when it is cooked, add the cake flour and entangle it all over.
Add milk, ignite again, and heat on medium heat while mixing until thickened.
Add the seasoning of (A) and mix it all together.
Add rice and mix without crushing the grains.

Serve 2 tomato cream rice on a baking dish.
Arrange the avocado on top and put the mixed cheese on top.
While making the souffle omelet, melt the mixed cheese while keeping it warm on the warmed grilled fish.

Divide the egg into yolk and egg white and put them in a bowl.
Place a bowl of egg whites in ice water and use a whisk to make a meringue with sharp edges.
Add 1/3 of the meringue and salt to a bowl of egg yolk and whisk with a whisk.
Add the whipped egg yolk to the remaining meringue and mix while scooping from the bottom without crushing the meringue.

In a frying pan that has been warmed over low heat, melt the butter and then set it to high heat, and warm the frying pan firmly, being careful not to burn the butter.
Reduce to medium heat and add mixed eggs at once.
When the bottom is a little hardened, bring the egg to one side of the frying pan and shape it while baking.
When the bottom has hardened, turn it over and bring it to the other side of the frying pan.
When the whole is solidified, bake the creases and shape it into a beautiful oval shape.

Place the souffle omelet on top of the tomato cream rice in 3.
Sprinkle parsley and it's done.