Erina Nagikiri lifted her forehead and sighed, looking at Kohei Soma with strange eyes.

"I didn't expect you to be such a person, I really misjudged you before. ”

Xingping Chuangzhen looked embarrassed, his eyes flickered, and he quickly changed the topic, and said: "Aren't you worried about Yang Ming's counterattack, they make breakfast, and we do it too, isn't it!"

Erina Nagikiri rolled her eyes, "The question is, who's going to do it?

"You know, our Yuanyue Restaurant has just arrived, and it is such a big restaurant, with so many employees up and down, and it costs a lot of money every day, if the breakfast is too expensive, I'm afraid no one will come, it's too cheap, and we are losing money!"

Kohei Soma gave a thumbs up and a big smile bloomed on his face.

"Don't forget, I'm still here!"

"I'm the best at home cooking, so I'll be able to do this breakfast. ”

"Oh?" Erina Nagikiri raised her eyebrows, "What are you going to do?"

"Of course it's omelet rice!" said Kohei Soma with a straight face.

"Ahh

Seeing this, Kohei Sojin rolled up his sleeves, and a raging fire burned in his eyes.

"Since you don't believe me, let me do it for you!"

With that, Kohei Soma turned around and entered the kitchen.

"It's kind of interesting. Erina Nagi cocked her orchid fingers, a glint in her eyes, and followed her into the kitchen.

When it comes to omelet rice, the North Star of Osaka is a must-see!

It is said that it is the birthplace of omelet rice, and in addition to eating the ancestral omelet rice that is swollen on the outside and soft on the inside, you can also get a glimpse of the style of the early Western restaurants in Dongying.

In the world of halberd spirits, omelet rice is divided into two different ways.

One is the half-cooked omelet rice, in which the thick egg bun shakes with the aftershock, and when it is gently sliced with a knife, the egg liquid hidden in it is like a golden waterfall, covering the fried rice.

Eat half-cooked omelet rice, usually with a sauce boiled with beef and red wine, or a special curry sauce, put it in your mouth, the gravy is rich and delicious, the egg has a buttery aroma, and it is paired with soft and plump rice, and you have to lick the plate clean at the end of eating.

On the other hand, the fried rice is fried first, then an egg skin is fried in a pan, the fried rice is turned upside down, and then it is wrapped in a layer of egg skin, and drizzled with orange-red tomato sauce on top, or made into the shape of a bear or a bikachu, which is usually sold at maid restaurants, and it is a very delicious dish.

In two different ways, the omelet rice is equally delicious.

Today, Kohei Soma cooks omelet rice in the second way.

Egg fried rice and egg skin are both technical tasks, which require both a quick eye and a good control of the heat.

Kohei Sojin uses tribute eggs, which are used to make omelet rice, which are petite, much smaller than ordinary eggs, and slightly larger than pigeon eggs, which are a kind of newborn eggs.

Newborn eggs, known as "smart eggs", are the first nest of eggs laid by young hens within 30-60 days before they start laying. Newborn eggs are smaller than ordinary eggs, but their nutritional value is very high, and a small egg collects all the essence.

In order to test whether the newborn egg is fresh, Kohei Soma also opened an egg and found that the yolk was firm and elastic, and it was not easy to break even if it was poked with a fork. The yolk is light yellow in color, unlike other native eggs.

Kohei Soma chop the onion and dice the ham, then turn on a small heat pan, add a small piece of butter and heat until melted, then pour in the chopped onion and stir-fry over medium heat until the sweetness of the onion comes out.

Stir-fry the onion in butter first, and the taste will be more authentic, so that the aroma of omelet rice can be deeply rooted in the hearts of the people.

After stir-frying for a while, Kohei Soma pours in the diced ham and stir-fry evenly, then pours in the tomato sauce to continue stir-frying, and also pours in the rice and stir-fry until well mixed with the chopped onion and ham.

In this process, Kohei kept using a shovel to loosen the clumps of rice until the grains were clear.

Omelet rice is Kohei Soma's specialty dish, wielding a spatula in the light of the knife and fire, making the rice and ham eggs dance in the pot, and the aroma is full for a while, and the onlookers are tempted to eat Erina Nagikiri.

Afterwards, Kohei Soma pours in salt, pepper and light soy sauce, stir-fry evenly, and then set aside the fried rice.

Next, it's the highlight of the egg fried rice.

Whether the egg fried rice can be done or not, this is the critical moment has come.

Kohei Soma beats the eggs, pours a little salt and stirs well, sheates the pan over low heat, evenly coats the pan surface with butter, pours the egg liquid into the pan, and stirs quickly with chopsticks when the bottom is slightly sticky.

When making egg skins, Kohei Soma is very cautious, melt the butter over low heat, and then pour in the egg mixture, so that the egg liquid flows evenly at the bottom of the pot, he scratches the egg liquid very quickly, and stops immediately when it is almost solidified, which can prevent the color of the egg skin from zooming.

When the bottom of the egg is slightly cooked and there is still some unsolidified egg liquid on the surface, Kohei Soma immediately pours the fried rice in the middle, flips up one side of the egg skin, covers the fried rice, and finally carefully lifts the egg skin on one side with chopsticks, slowly slides it to the other side, and finally turns it upside down into the plate.

During the whole egg crust process, Kohei Soma always uses low heat so that the eggs are not easy to cook quickly.

Kohei Soma has made the omelet rice to the extreme, just like a wonderful performance.

Kohei Soma squeezed tomato sauce on the surface of the omelet rice and made the omelet rice into the shape of a bear, and a cute and delicious omelet rice was the result.

After finishing it in the second way, Kohei Soma made the first egg fried rice again, so I won't go into detail here.

He scrambled the eggs into a medium-sized, half-boiled egg roll, draped it over the fried rice, and then slashed it from end to end with a long sharp knife, the sticky and slippery egg flowed down the river, naturally covering the rice, and finally poured over the hot and fragrant curry sauce.

Kohei Soma wiped the sweat from his forehead and handed two different plates of omelet rice to Erina Nagikiri, with a brilliant smile on his face.

"Please use it slowly!"

She first took a look at the soft-boiled omelet rice, the flavorful curry sauce was poured on the surface of the half-boiled egg, and the tender half-boiled egg was covered with soy sauce chicken fried rice.

When she used a spoon to open the egg skin, the moment she was steaming, she dug out the golden and attractive egg skin, the egg fragrance was fragrant and tempting to appetite, and she felt very healing, I only felt that the omelet rice could always depict ordinary life so warm.

"You're welcome!"

Erina Nagi scooped up a large spoonful of fried rice, mixed with egg and curry, stuffed her cheeks bulging, and the corners of her mouth turned up slightly, and she couldn't stop taking one bite at a time!

At this moment, Erina Nagikiri only felt that she had just eaten an omelet rice, but she was as satisfied as if she had eaten a full banquet of the Manchurians!

Even she, who has always had a poisonous tongue, couldn't help but be stunned for a while, and commented:

"This egg is extremely elastic and tender, there is a little unsolidified egg liquid in the inner layer, and after mixing with fried rice, the taste is incredibly multi-layered when you bite into it, first the smoothness of the egg is eaten first, and then the rich uncoagulated egg liquid wraps the fried rice, so that the aroma of the fried rice is a little smooth, and the delicious is irresistible!".