Resepi Telur Gulung Ala Korea/Jepun (Gyeran Mari/Tamagoyaki)
Bahan A
- 1 biji cili merah
- daun bawang
- ½ bawang Holland (saiz kecil)
- ½ Lobak merah (saiz kecil)
Bahan B
- 3 biji telur
- 2 sudu susu segar
- Sedikit minyak masak
Cara-cara memasak:
- Potong dadu semua bahan A.
- Pecahkan dan pukul telur. Kemudian tapis telur bagi mendapatkan struktur yang licin sewaktu dimasak.
- Tambahkan susu dan bahan-bahan A
- Panaskan kuali. Renjis sedikit minyak.Tuang telur sehingga membentuk lapisan nipis memenuhi ruang kuali. Masak dengan api perlahan. Setelah telur hamper masak, gulungkan telur perlahan-lahan dan tinggalkan sedikit hujung telur tidak bergulung. Renjis sedikit minyak dan tambah adunan telur di hujung tempat tidak digulung. Ulang hingga langkah 6 & 7 sehingga telur habis.
- Biarkan telur seketika untuk sejuk dan potong. Siap untuk dihidangkan.
Korean/Japanese Egg Rolled (Gyeran Mari/Tamagoyaki)
Ingredients A
- 1 Chilli 1 Scallion
- ½ Holland onion (small size)
- ½ Carrot (small size)
Ingredients B
- 3 eggs
- 2 tbsp fresh milk
- A little cooking oil
Instruction
- First, mince all ingredient in A.
- Then, crack the eggs into a mixing bowl Whisk until combined. Then pass through a fine sieve to remove chalaza. Liquid without lumps is helpful in making egg roll successfully.
- Add in milk and A ingredients.
- Lightly grease a frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan. Then pour in ½ egg mixture and over low heat cook it over until half done. Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. And add in ¼ egg mixture to cover the left half of the pan. And cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.*
- Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting. Slice into bite-size pieces. And serve.
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