Egg Omelet = Hashiya

At Least@ChefRoughIs How I Understand It, Thanks to Eight Years of Living in Beijing

Rough Chef Probably Knows More About 'Hashiya' – Hashiya Is the Most Common and Simple Home-Cooked Food in the Beijing and Tianjin Areas, Often Appearing as Breakfast, Loved by Old and Young People, and Basically Made in Every Family. In Beijing, You'll Most Often Hear 'Hashiya' – Zucchini Hashiya. The Ingredients Are Simple, and the Method of Making It Is Even Simpler.

ChefRough Is a Southerner, and Doesn't Call It Hashiya in the South, Instead It's Egg Omelet. For People Who Eat Rice as Their Main Diet, Making an Egg Omelet Occasionally Is a Nice Change.

What Seems Like a Simple Egg Omelet Needs a Little Kitchen Foundation, And More Importantly, Practice, Hand-Eye Coordination, And Heart-Mind Coordination!

When You See the Last Part of the Article, You'll Understand Why ChefRough Says This!Didn't Buy Zucchini, For ChefRough Who Is A Bit Random, It Doesn't Prevent Sharing –

Cabbage Egg Omelet

Using Cabbage (Also Called Chinese White Cabbage, Savoy Cabbage, or Napa Cabbage) Instead of Zucchini Adds a Crisper Texture.

Using Sweet Potato Starch Instead of Flour Is One, Because A Southerner Would Hate To Use Up An Entire Bag of Flour, And Two, Using Sweet Potato Starch (ChefRough Uses Cassava Starch) When Pan-Fried, The Texture Is More Q (Chewy and Elastic) And More Resilient Than Flour.

See The Picture Below, Don't You Think It's Great? Like It, You Can Follow To Operate,

Cabbage Egg Omelet

Main Ingredients: Half A Cabbage, 3 Eggs;

1. Seasonings: Refined Peanut Oil, Oyster Sauce, Black Pepper, Salt, Sweet Potato Starch (ChefRough Uses Cassava Starch);
2. ChefRough Sets It Based On Six People In His Family, Just Enough For One Plate. Friends Who Try It Can Adjust The Amount Of Ingredients According To The Number Of People.

• Seasonings Can Be Increased Or Reduced According To Your Own Preferences. Sweet Potato Starch, As Long As You Have Sweet Potato Starch At Home, You Don't Have To Buy An Entire Bag Of Flour. ChefRough Likes To Use Cassava Starch, Which Makes The Texture More Q (Chewy and Elastic) And More Resilient Than Flour.

Ingredient Processing:

1Wash The Cabbage, Remove The Core, And Cut It Into Fine Strands, Put It Into A Large Bowl;

• 2Add Oyster Sauce In Order, Pour In Eggs, Sprinkle With Black Pepper And Salt, And Finally Pour In Sweet Potato Starch;
• Adding Oyster Sauce Increases The Layered Taste.
• Black Pepper Can Mask The Fishy Taste Of Eggs And Add A Little Spicy Flavor.
• Salt Should Be Added Last, If Added In Advance, The Cabbage Strands Will Release A Lot Of Water, Leading To A Loss Of The Crisp And Refreshing Texture Of The Cabbage.

The Ratio Of Sweet Potato Starch To Egg Is 1:1.

• 3Thoroughly Mix All The Ingredients, There Should Be No Obvious Powder Visible In The Bowl, The Cabbage Strands Should Be In A State Where They Are Uniformly Coated With Starch (As Shown In The Picture);

Pan-Fried Egg Omelet

• 1Pour Cool Oil Into A Large Pan On High Heat, Immediately Pour The Prepared Cabbage Egg Omelet Starch Mixture Into The Pan, Spread It Out And Cook On Medium Heat;

The Cabbage Egg Omelet Mixture Needs To Be Prepared Fresh And Immediately Pan-Fried, Otherwise, If Left For Too Long, The Cabbage Strands Will Release Water And Affect The Texture.

• 2When The Egg Liquid Starts To Solidify And Turn White On The Surface Of The Pan, Shake The Large Pan, And The Cabbage Egg Omelet Can Follow It, Immediately Flip It Over;
• If You Don't Handle The Flip-Over Well, You Can Use Two Spatulas To Help Flip It Over. Don't Worry If You Burn It, Because It's For Your Own Family To Eat.

3Cook Until Both Sides Are Golden Brown, And Then Serve;

A BeautifulCabbage Egg OmeletBig Success, Learned It? My Friends!

The First Feeling Is Golden And Fragrant, Which Is Very Suitable For 'Appearance Association' Aesthetic,

Pick Up A Fork, The Cabbage Strands Still Have A Crispy Fragrant Taste, The Fusion Of Sweet Potato Starch And Eggs Is So Q (Chewy and Elastic) And More Resilient.

If You Like It, Make It For Your Loved Ones And Friends!

More Recipe From ChefRough, Click Here

I'm ChefRough – A Chef Who Loves To Eat, Make And Think About Things!

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