Chapter 787 Omelet Rice

Nakiri Erina held her forehead and sighed, looking at Yukihira Soma with strange eyes.

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

Xing Ping Soma looked embarrassed, his eyes flickered, and he quickly changed the subject and said: "Aren't you worried about Yang Ming's store's counterattack? They make breakfast, and we can make it too, isn't that enough?"

Nakiri Erina rolled her eyes, "The question is, who will do it? How to price it?"

"You have to know that we are new to Yuanyue Restaurant and we have opened such a large restaurant with so many employees. It costs a lot every day. If breakfast is too expensive, I am afraid no one will come. If it is too cheap, we will lose money. !”

Yukihira Soma gave a thumbs up, a bright smile on his face.

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

"I'm the best at home cooking, so I'll be the one to do this kind of breakfast."

"Oh?" Nakiri Erina raised an eyebrow, "What are you going to do?"

"Of course it's omelette rice!" Yukihira Soma said with a serious face.

"Ah? So ordinary!" Nakiri Erina looked unbelieving.

Seeing this, Yukihira Soma rolled up his sleeves, his eyes burning with fire.

"Since you don't believe me, let me do it myself and show it to you!"

After saying that, Yukihira Soma turned around and entered the kitchen.

"It's interesting." Nakiri Erina raised her orchid fingers, a glimmer of light flashed in her eyes, and followed her into the kitchen.

When it comes to omelette rice, you must go to Polaris in Osaka!

It is said that this is the birthplace of omurice. In addition to eating the original omelette that is puffy on the outside and soft on the inside, you can also get a glimpse of the style of early Japanese Western food restaurants.

In the world of Shokuki no Soul, omurice is divided into two different ways.

One is the half-cooked omelette rice. The thick omelette shakes with the aftershocks. After gently cutting it open with a knife, the egg liquid hidden inside is like a golden waterfall, covering the fried rice.

When eating half-cooked omelette rice, it is usually paired with a sauce cooked with beef and red wine, or a special curry sauce. Put it in your mouth. The gravy is rich and delicious, and the smooth egg has the aroma of butter. It is eaten with soft and glutinous rice. In the end, you have to lick the plate clean.

Another method is to fry the fried rice first, then fry an egg skin in the pan, flip the fried rice over, wrap it with a layer of egg skin, and pour orange-red tomato sauce on top, or make It looks like a bear or Pikachu, and is usually sold in maid restaurants. It is a very delicious dish.

The omelette rice made in two different ways is equally delicious.

Now, Soma Yukihira is using the second method to cook omurice.

Egg fried rice and egg skin spreading are both technical tasks, requiring both sharp eyesight and quick hands, as well as proper control of the heat.

Xinghei Soma uses tribute eggs, which are just right for making omurice. The tribute eggs are petite, much smaller than ordinary eggs, and slightly larger than pigeon eggs. They are a kind of newborn eggs.

Newborn eggs, known as "smart eggs", are the first clutch of eggs laid by a pullet 30-60 days before laying. Newborn eggs are smaller than ordinary eggs, but have high nutritional value. They have all the essence in one small egg.

In order to test whether the newborn eggs were fresh, Yukihira Soma also opened an egg and found that the yolk was strong and elastic, and it was not easy to break even when poked with a fork. The yolk is light yellow, which is different from other free-range eggs.

Yukihira Soma chopped the onion and diced the ham, then heated the pan over low heat, added a small piece of butter and heated it until it melted, then added the chopped onion and stir-fried over medium heat until the sweetness of the onion came out.

First melt the butter and sauté the onions until fragrant, so that the taste will be more authentic and the aroma of the omurice can be deeply rooted in people's hearts.

After stir-frying for a while, Yukihira Soma poured in the diced ham and stir-fried evenly, then poured in the tomato sauce and continued to stir-fry. At the same time, he also poured in the rice and stir-fried until evenly mixed with the chopped onions and diced ham.

During this process, Yukihira Soma kept using a shovel to loosen the lumps of rice until the rice grains became distinct.

Omelet rice is Soma Kohei's specialty. He waved the spatula amidst the glare of swords and fire, making the rice, ham, and eggs dance in the pot. The aroma filled the whole place for a while, and the onlookers Nakiri Erina wanted to take a bite. .

Then, Xing Ping Soma poured in salt, pepper and light soy sauce, stir-fried evenly and took the fried rice out and set aside.

Next, comes the highlight of the egg fried rice.

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

Yukihira Soma breaks the eggs, pours in a little salt and stirs evenly, heats the pan over low heat, spreads butter evenly on the surface of the pan, pours the egg liquid into the pan, and stirs quickly with chopsticks when it becomes slightly sticky to the bottom.

When making the egg skin, Yukihira Souma was very careful. He melted the butter over low heat, then poured in the egg liquid, allowing the egg liquid to flow evenly on the bottom of the pot. He spread the egg liquid very quickly, and stopped immediately when it was about to solidify. This will prevent the color of the egg skin from burning.

When the bottom of the egg was slightly cooked and there was still some unsolidified egg liquid on the surface, Yukihira Soma immediately poured fried rice into the middle, flipped up one side of the egg skin to cover the fried rice, and finally carefully lifted up one side of the egg skin with chopsticks. Slowly slide it to the other side and finally flip it into the plate.

During the entire process of frying the egg skin, Xingping Soma always used low heat so that the eggs would not cook quickly.

Yukihira Soma makes the omelette rice to the extreme, just like a wonderful performance.

Souma Yukihira squeezes tomato sauce on the surface of the omelette rice and makes the omelette rice look like a bear. A cute and delicious omelette rice is done.

After using the second method, Yukihira Soma made the first type of egg fried rice, which I won’t go into details here.

He fried the eggs into a three-dimensional spindle-shaped half-boiled egg roll, covered it tremblingly on the fried rice, and then used a sharp long knife to cut it from beginning to end. The sticky and slippery eggs inside flowed down and were naturally coated. Serve the rice and top it with the hot and fragrant curry sauce.

Yukihira Soma wiped the sweat from his forehead and handed two different plates of omurice to Nakiri Erina with a bright smile on his face.

"Please enjoy!"

She first took a look at the half-boiled omelette rice. The tangy curry sauce was poured on the surface of the half-boiled eggs, and the tender half-boiled eggs were covered with soy sauce chicken fried rice. The layers of deliciousness made Erina Nakiri feel her eyes light up!

When she used a spoon to open the egg skin, the steaming moment, she dug out the golden and attractive egg skin. The aroma of the egg was tantalizing and tempting her appetite. She felt very healing. She just felt that omurice rice can always portray ordinary life so warmly.

"I'm not welcome!"

Nakiri Erina scooped up a big spoonful of fried rice, mixed it with smooth eggs and curry, stuffed her cheeks with bulges, and the corners of her mouth were slightly raised. She couldn't stop taking one bite! Watching other people’s stomachs growl incessantly!

At this moment, Nakiri Erina felt that even though she just ate an omelette rice, she was as satisfied as if she had eaten a full banquet!

Even though she has always had a sharp tongue, she couldn't help but be stunned and commented:

“This egg is extremely elastic and tender, and there is actually a little bit of un-coagulated egg liquid in the inner layer. After mixed with the fried rice, the texture is incredibly multi-layered when you bite into it. First, the smooth and tender egg is eaten first, and then the rich, un-coagulated egg liquid is eaten. The egg liquid coats the fried rice, making the fried rice fragrant and smooth. It’s so delicious that you can’t stop eating it!”