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Let's talk about omelette rice today! Now that people's living conditions are high, people's diet requirements are not only getting higher and higher, but also pay attention to nutrition, healthy and characteristic food has become the first choice for many people. Rely on special gastronomic practices to surpass their peers and become a popular product in the catering market. If you want to say why ovo rice is recommended, there is a reason for it. Flowing omurice rice is not only delicious compared to other delicacies, but also has green and healthy characteristics.
Omurice rice is a dish that children love, but making it makes me very nervous, because if the egg skin is broken, it will be depressed for a long time, even if it does not affect the taste. But if done well, then I'm sure I'll smile happily when I see this rice from a distance. Writing on the egg skin with ketchup will be more appetizing. After opening with a spoon, mix the orange rice and mung beans together and the eggs are very tender. The fluffy rice is delicious, and as soon as you smell the aroma, you want to go to war with it.
Let's see how it's made! First, the chicken thighs are deboned and diced, the onion is cut into small cubes, the mushrooms are sliced, and the mung beans are peeled for later use. Melt the butter in a pan and sauté the minced garlic and onion until fragrant. Sauté the onion until transparent in color, then add the diced chicken. Sauté until the color changes, add the thinly sliced mushrooms and a tablespoon of white wine, pour the tomato sauce and rice again, then stir evenly, adding the green beans, black pepper and salt to taste.
Beat four more eggs, add a spoonful of whipped cream and a pinch of salt and stir well. Melt the butter in a pan and pour in the egg mixture. During this time, use chopsticks to stir the egg mixture continuously until it is formed. Egg skin completely turn off the source of the fire. Place the rice in the middle of the eggs. Wrap the rice in egg turnover, tilt the pan and turn it over onto the plate, and squeeze a little ketchup.
The difficulty is mainly that the egg skin is not easy to do, and some people have also proposed countermeasures, because the egg skin is easy to crack, so I added some starch to the egg liquid, isn't it not easy to crack?
What do you think of omelette rice? Have you ever made omelet rice? There are good practices and different ideas that can be exchanged in the comments section.
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