Making egg sushi
It's making egg sushi with a soft egg taste.
1 serving
Within 15 minutes
에코즈
Ingredients
  • instant rice
    1bowl
  • egg
    3ea
  • Salt
    1ts
  • Sugar
    2ts
  • cooking wine
    0.5spoon
  • Milk
    3spoon
  • Kim
    1/2piece
  • Cooking oil
    suitably
  • Vinegar
    2spoon
  • Sugar
    1spoon
  • Salt
    little
Cooking Steps
STEP 1/13
Mix all the ingredients for the sweet vinegar and microwave it until the sugar and salt are dissolved.
STEP 2/13
Add salt, sugar, cooking wine and milk to the eggs and mix.
It's better to mix it more than usual.
STEP 3/13
Sieve the beaten egg and remove the string.
STEP 4/13
Spread cooking oil evenly throughout the pan.
STEP 5/13
Pour egg water into a pan heated over low heat and bake it half-cooked.
STEP 6/13
Then pour the egg mixture until it is finished and repeat rolling.
STEP 7/13
When you finish using the egg water, turn off the heat and shape it in the residual heat.
STEP 8/13
Chop the egg rolls into bite-size pieces.
STEP 9/13
Cut the seaweed lengthwise and long.
STEP 10/13
Add the sweet vinegar water to the rice and mix.
STEP 11/13
Squeeze the rice and stick it together.
STEP 12/13
Place egg roll on top of rice.
STEP 13/13
Lastly, wrap it with seaweed and it's done!
Add or subtract all ingredients to suit your taste. It's much softer with milk. Cooking wine needs to be added to control the fishy taste of the egg. If you don't have it, you don't have to put it in.
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