Yuzishao-You Are Foodie

By Sandy
56

Yuzishao

Main Ingredients

egg 5

Auxiliary Ingredients

Scallop 2 g
clean water 100g

Step 1 . First, mix sugar, salt, scallop and soy sauce with water and add them to the beaten egg liquid.

Step 2 . Brush a little salad oil on the pan and add it to the warm temperature (the whole process can only be turned down!) Pour in a spoonful of egg liquid, shake the pot slowly to make the egg liquid cover the bottom of the pot, use chopsticks and spatula to help roll the egg skin, roll it as tightly as possible, and push it aside.

Step 3 . Add a spoonful of egg liquid into the pot and roll it repeatedly according to the rolling method in the first step until the egg liquid is used up (if you feel that there is not enough oil in the middle, you can brush it again).

Step 4 . After finishing, put it on the sushi curtain, roll it tightly, and shape it (it is better to press it into a rectangular shape).

Step 5 . Bake the shaped egg roll in the pan over low heat.

Step 6 . Then roll the sushi curtain tightly, place it for 5-10 minutes to shape it again, and then cut it into pieces and put it on a plate.

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