Health benefits
Eggs: nourish blood
Bacon: maintain healthy skin and mucous membranes
White sugar: activate blood circulation and remove blood stasis
Ingredients
Eggs ( 4 ) | Chives (appropriate amount) |
Bacon ( 3 slices ) | Corn germ oil ( a little ) |
Salt ( appropriate amount ) | White sugar (appropriate amount) |
Pepper ( appropriate amount ) | Clear water ( a little ) |
How to cook bacon with thick eggs
1.This time the thick egg roast is made with fresh corn germ oil from Xiwang.This oil is made from fresh corn germ in the season without adding any additives.It is rich in phytosterols and vitamin E.The phytosterol content is the same as that of ordinary corn.1.15 times of oil.It is also rich in linoleic acid.Linoleic acid is a substance that is necessary for the human body but cannot be synthesized by itself.It has the effects of lowering human cholesterol, lowering blood pressure, softening blood vessels, and preventing and improving arteriosclerosis.The thick egg yaki made with this oil is less greasy than other oils.In addition to the egg flavor of the thick egg yaki itself, there is also a light fragrance, which is very refreshing.I feel that the thick egg yaki is more delicious.
2. Bacon, chives, eggs.There are no special ingredients for thick egg yaki, you can add them as you like.The taste made with egg liquid alone is also very good.
3. Chop bacon and chives into fine pieces.
4. Beat the eggs and add four spoons of water.Add two tablespoons of water to the egg liquid.In principle, one egg plus one tablespoon.In this way, more eggs are produced and the eggs taste tenderer.If there is stock, add stock.
5.Pour the chopped chives and bacon into the egg liquid.
6.Add appropriate amount of salt, sugar and pepper.
7. Stir evenly into egg juice and set aside.
8. Heat the pan, pour a little corn germ oil into the pan, and brush evenly with a brush.
9. Take a large spoonful of egg liquid and pour it in, shake the pot gently to let the egg liquid Covered with pot noodles.
10. Fry over low heat until the egg liquid is half cooked.
11. Fold the edges of the egg skin and fold slowly.
12. Keep folding until it reaches the edge of the pot.
13.Pour in another spoonful of egg liquid and let the egg liquid evenly cover the pot surface.
14. Also fry until half-cooked, and slowly move the egg roll just moved to the edge of the pot again Roll it back up and move it to the edge of the pot.
15. Repeat this until the egg juice is fried.The fried thick egg yolk can be fried in the pan for a while to cook the edges and shape them slightly.
16. Then transfer to a plate, wait until it cools and cut into pieces for consumption.
17.Cut it into small pieces and share it together.
18. Thick bacon and egg burning, rich egg aroma, crispy bacon, and corn oil The fragrance whets your appetite.
Tips
1.The control of the heat is very important.Just use medium or small fire throughout the process.The heat is the key to whether the thick egg roast can be fluffy and delicious.
2.The number of times you brush the egg pancakes with oil depends on your preference and the pan.If you don’t like a lot of oil and the non-stick pan is good, you can skip the oil.
3.Try not to stir up bubbles in the egg liquid.If there are bubbles in the pan, it will be easy to fry until the bubbles expand and the egg skin bulges.At this time, just use chopsticks to pop them.
4.The egg cake should be folded and rolled when the egg liquid is semi-solidified.
5.This portion should be divided into approximately 6 portions.The less egg liquid you pour in each time, the thinner the egg cake will be, and the more layers of thick egg you will end up with.Depending on personal preference, I fried it twice and made two three-layered ones.
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