How to make half-cooked bursting omelette rice

With the rapid development of modern society, people's pace of life is getting faster and faster, but take-out and fast food occupy most of people's lives. More and more people have forgotten how to make delicious food by themselves. Today I will introduce to you two methods of making half-cooked bursting omelet rice, so that you can make it by yourself after work or study, reward yourself and experience a better life.

1. Preparation of Beef Omelet Rice

1. Thaw the beef naturally, cut it into pieces, and soak it in cold water to remove the blood.

2. Meanwhile, peel the onion and carrot, dice a quarter of it, and slice the remaining onion and carrot.

3. Beat the eggs, add milk and water, this will give a better fluffy texture and taste

4. Put the soaked beef in cold water and bring to a boil over high heat, skim off the blood foam, remove the beef, and save the soup for later use

5. Add olive oil to the pan, fry the ginger slices until the flavor comes out, pour in the beef and stir-fry, grind black pepper, and pour in 2 spoons of red wine to remove the fishy smell and enhance the flavor

6. Use the clear soup from blanched beef as the sauce base, and add tomato sauce, black pepper sauce, Italian herbs, red wine, Korean paste (optional, depending on personal preference), and sugar, bring to a boil, set aside a small bowl of soup, and put the rest into an electric pressure cooker, select the "beef and mutton" gear, this will speed up the process (you can also skip to step 8 and continue stewing)

7. Sauté the diced carrots and onions with a little olive oil, pour the small bowl of soup left in step 8, then add the rice and stir-fry.

2. Making Japanese Omelet Rice

Ingredients: 150g diced chicken, 6-8 eggs, chopped onion, 4 sliced ​​mushrooms, 30g frozen green beans, 1 bowl of rice

Don't forget the butter, ketchup, salt, pepper

Production steps:

1. Put two tablespoons of butter in a frying pan and melt it. Add onions and sauté until the onions become transparent. Then add two tablespoons of butter, chicken, mushrooms, and then pour in the frozen green beans. Stir-fry over high heat until the chicken changes color. Add three tablespoons of tomato sauce and stir-fry. Add appropriate amounts of rice, salt and pepper. Fry the rice until fluffy.

2. Put the rice aside and start making the exploding eggs. We need a frying pan with a diameter of about 22cm. For one serving of omelette rice, we need 3 to 4 eggs. Crack the eggs into a bowl and beat them. Add a large spoonful of butter to the pan. After the butter is melted, pour all the egg liquid in at once and stir it with chopsticks near the middle.

3. Wait until the bottom is formed and the middle is half-cooked, then pick up the frying pan and tilt it slightly. Tap the handle and flip the egg skin at the same time. If it is too difficult, you can also use a spatula to roll up the egg skin at 1/4~1/3. Shake the pan to allow the egg skin to fully close, with the closed part facing up. Then quickly pour the egg roll onto the fried rice and cut it with a scramble! Then the fragrant omelette rice came out of the pot.