Japanese omelette and obsession

If sushi rolls are entry-level, thick egg burn is bullying entry-level Japanese food to the poor. It is to do a good job, must first sharpen his typical example. To prepare for a successful thick egg to burn, there must be a pot of abnormal surface smooth, heat evenly, maintain the best standby state of the non-stick pan.

The specific approach:
1 will you want to add the ingredients dicing. Suitable for thick egg dicing burning material with ham, carrots, beans (cut into thin wafer), onion, etc.
The truth is, rich colors a little more Japanese.
2 the dicing ingredients to the pan and fry ripe after scooping up for later use.
The truth is, green grain don't have to fry.
3 at least two eggs into egg mixture after add salt to taste.
The truth is, the egg is too thin egg to burn, hollow. Can't add water or eggs will be too soft, can't afford to roll.

Key steps:
Fried the ingredients, probably with a layer of thin oil pan. In the open fire, pour 1/3 of the egg liquid in the pan, spread over the entire surface. Before the egg liquid ganjiang 1/3 ingredients on the eggs. Bread Fried seven or eight mature, can start to roll over. Nice roll cone in a pan, to add a third egg liquid, it is the same, repeat 3 times.
Fool all know that the truth is, the more repetitions, thick egg cooked the higher altitude.
This way, don't leave with eggs, is really a correct nonsense. Away from the unique fragrance of water molecules so that eggs be amplified. If you do is ham and beans material, it will be a soft brittle, dip in a little tomato sauce or chili sauce are so match. Side bite, yellow and red, green, sandwiched between thousand layers, that kind of feeling like what senior food to eat at home. You ah, actually, but is in the eating our soil of slag off "egg cake", but it is suffering from obsessive-compulsive disorder of folding layer one thousand.