Korean omelette with cheese and seaweed (Gyeran-mar)

This menu is "Gyeran-mari" or Korean-style egg roll. The fun of this menu is to train the skill of "egg roll" into a beautiful layer, and the second you cut it out and see the greasy cheese with the black of the algae is the best for a beginner.

Prepare raw materials (for 1-2 people)

1. Chicken egg: 3-4 eggs

2.Seaweed Framed Baking Sheet: 1-2 Large Sheets (Type Used to Wrap Kinbab or Sushi)

3.Cheese Sheet (Cheddar Cheese): 2 Sheets

4.Fresh Milk: 1 tablespoon (Tips make soft egg meat easy to roll, not hard)

5.Carrots and leek finely chopped: 1 tablespoon each (add color and nutrients)

6.Condiment: A little salt (about 2 picks)

7.Vegetable oil: For applying thin on the pan

Step-by-Step

1. Prepare the egg mixture

- Hammered eggs into a bowl. Add fresh milk, salt, carrots and chopped onions.

- Technique: Beat the eggs well, but don't be too bubbly. If you want the meat to be smooth, filter it with a colander.

2. Set the pan (heart)

- Use Teflon Pan (If you have a square pan, it's very easy, but a regular round pan can do it)

- Use a light "quite soft towards the middle." Apply a thin layer of oil to the pan.

3. Start the roll process

- Pour the eggs into about 1 / 3 of the total. Roll them all over the pan.

- When the eggs start to set (but the face is still slightly stiff), place the algae in it, followed by the cheese plates, arranged in rows at one edge.

- Start rolling the eggs from the cheese side. Gradually fold them in one at a time.

- Technique: Do not wait for the egg to be cooked 100% and then roll, because the egg that is still slightly ripened will help each layer adhere well.

4. Continue the layer to be thick and soft.

- Push the finished rolled egg to the edge of the original pan. Apply a little extra oil to the empty space.

- Pour the rest of the egg into the original roll, wait for it to set and continue to roll.

5. Rest and slice

- Once the roll is done. Just don't slice it right away! Stay the eggs in the dish for 2-3 minutes so that the cheese inside sets and the eggs don't crack slicing time.

- With a sharp knife, cut into pieces about an inch thick.

Fun tips for newbies

Use two willows: If you're not good at it, use one to support it, the other to fold it and make it more beautiful.

Colorful: When sliced out, the yellow of the egg, the black of the seaweed, and the orange of the cheese will alternate layers very beautifully. Take a beautiful picture of course!

# Stupid menu