Baked Okra Thick Eggs Ingredients: 4 Okra, 3 raw eggs: appropriate amount of salt, cold water or milk 15mL Processing technology: 1. First, blanch the okra in boiling water. Put some salt or cooking oil when blanching to keep the okra crisp and green. It doesn't take long for water to boil and put into the pot, and it takes about 30 seconds to a minute for okra to turn green gradually. 2. Add 1 tbsp flour to raw eggs, then add cold water or milk and a little salt and mix well. 3, take a non-stick pan, thick can use rectangular thick eggs to burn the wok, and brush a thin layer of oil at the bottom. There is not so much oil, so the bottom can stick. Pour in half of the egg mixture and gently shake the pan to spread it evenly on the bottom pan. I used a cauldron, so I poured half of it. If you use this small pot, you can go to one third.

4. Cut off the head and tail tips of the okra, and then arrange them in a straight line and put them on one side of the egg skin when the egg liquid is not completely solidified. I used two rows of four okra. 5, the egg liquid is not condensed, let's roll the egg skin slowly. Spit up the eggshell on the other side of the okra with a frying spoon, then turn it over and tighten it slowly. All the way to the other end. 6. Then pour the remaining egg liquid into the spare part of the pot and spread it evenly again. 7. Repeat the previous operation. Or through the complete condensation of the end of the egg liquid, the egg roll is gradually rolled up from the end. Then push the middle of the pot down and squeeze it with a wooden shovel. Please keep the omelet gently, which is more practical. 8. When the omelet is fried on a small fire, both sides are yellow, and you can take it out when there is powder. You can enjoy it by cutting the pot. If you think of a beautiful design, remember not to cut it directly, and don't cut it again after scalding it, so it's easy to keep the egg thick.

Tip 1. Please try to choose a non-stick pan, whether it is a frying pan or an electric pan. 2. Putting okra and rolls will be done before the egg skin is completely solidified, that is, the bottom can be separated from the bottom pot in detail, but the top or tender is not cooked. In this way, each layer of egg skin can stick together when it is fixed, and it is not easy to spread when it is cut. ~3. The taste of tap water and milk will be slightly different, but it has no effect on the whole. 4. Please heat the whole process with slow fire, so it is not easy to paste and the color is beautiful! The above is the processing technology of okra thick egg baking. You are warmly welcome to fill it. If you like, you can understand. Leave a comment. Your attention and evaluation are the driving force.