[Plating egg dishes] How to make omelet rice. Part 2: Flower clo
Omelet rice plating as pretty as a special flower on spring special flower! Following the first round of tornado omelet rice Part 2 of the plating that I often make at a romantic restaurant is omelet rice It's not a traditional plating technique, but it applies the plating of your favorite Korean restaurant I wrapped omelet rice with egg garnish and added green stems and petal patterns that symbolize spring. If whirlwind is difficult, add romance to the spring table with flower cloth omurice more easily. :) Most of you know the recipe for making omurice, so I'll explain the plating mainly :)
1 serving
Within 15 minutes
낭만처자
Ingredients
  • egg
    2-3ea
  • Salt
    2little
  • Cooking oil
    little
  • Chamnamul (Chamnamul) (Chamnamul)
    1~2ea
  • Carrot
    2-3slice
  • instant rice
    1bowl
  • vegetable.
    1handful
  • Bacon
    2spoon
  • Ketchup
    little
  • Oyster sauce
    little
  • Oostasos
    2spoon
  • Cooking oil
    little
  • Salt
    little
  • ground pepper
    little
  • leek
    1ea
  • Ketchup
    1/2ladle
  • High rice
    1ladle
  • Mushrooms
    1handful
  • onion
    1/5ea
  • Cooking oil
    suitably
  • Water
    3ladle
  • Salt
    little
Cooking Steps
STEP 1/14
1. Making fried rice
- Prepare vegetables that suit your taste, such as onions, carrots, pumpkins, mushrooms, paprika, and braised burdock in the refrigerator. Prepare vegetables, ham, green onions, and other ingredients by slicing them all.
STEP 2/14
2. Making green onion oil
- First, in a pot or pan, slowly cook chopped green onions and oil over medium heat to make green onion oil
STEP 3/14
3. Stir-fry fried rice
Stir-fry vegetables and ham in green onion oil and mix rice to make fried rice.
At this time, add salt, ketchup, oyster sauce, and high rice sauce to your taste, mix them evenly, and finish with pepper.
STEP 4/14
4. blanching a string of vegetables
- Blanch the chives, water parsley, and chives so that they accidentally bend for 10 seconds from 1-2 stems, rinse them in cold water, and drain them.
STEP 5/14
5. frying egg garnish
-Add salt and mix the eggs evenly and let it rest for 10 minutes at room temperature. This is because if you break the egg from the refrigerator and fry it right away, the bubbles are big.
STEP 6/14
Grease a preheated frying pan, and when the oil is heated enough to roll, reduce the heat to low and fry the egg garnish.
STEP 7/14
Spread out the fried egg
STEP 8/14
6. Putting rice on top and tying it's tied
Put rice in the middle and wrap it around and tie it with blanched vegetables (minari, chamnamul, chives, etc.). I used a string of chamnamul.
STEP 9/14
7. Putting it on a flower frame
Or dip carrots, ham, or red paprika into a flower frame
STEP 10/14
Or cut the tip into a sawtooth shape with a knife to make a flower shape.
STEP 11/14
8. Put it in
Put omelet rice tied with green string in a moderately high plate or gratin bowl and put carrot flowers on top of omelet rice, and you're done with the flower bag egg clothes.
STEP 12/14
9. Making Hiyashi Sauce
Stir-fry sliced onions and mushrooms in vegetable oil, and when it boils, reduce the heat to low and boil until it thickens to hotcake dough.
STEP 13/14
Or you can use commercial demigras sauce or hiyashi sauce.
STEP 14/14
10. I'm done with the sauce
-Pour the sauce around the omelet rice and it's done.
Enjoy delicious omurice and have a beautiful spring!
Don't take eggs out of the refrigerator and fry them right away, but leave them at room temperature to a lukewarm temperature, and if you fry them, bubbles don't form easily.
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