『炸鸡厨房』简单做出松软葱香玉子烧🥚🥚

啊呀呀呀我终于回来po菜谱了，虽然手还没好，就做一个简单的。最近在日本超市吃了好多玉子烧，但是甜口味的有点吃腻了所以决定自制一个咸味的。

我的玉子烧锅还在路上所以先用圆的平底锅试一下手，没想到做出来也很好吃！

材料:鸡蛋两个，水15g，小葱1根切碎，盐少许，烹大师少许（昨天亞米包裹剛到就忍不住拿來做）。

把上面的材料全部混合

我的蛋液分了三次倒入，先倒入薄薄的一层，超小火等底部凝固了之后用铲子小心卷起来，然后推到锅子离自己最远的地方。

倒入第二次蛋液，稍微把之前的蛋卷提起来让蛋液留到下面有助两层凝结在一起，然后重复上面的步骤。

锵锵锵锵~是不是平底锅做出来也有模有样😏😏😏

稍微切一下就可以啦！

推荐加烹大师增加玉子烧的风味，或者把水换成高汤也可以，实在不行可以加鸡粉😂

甜味的可以吃冷的但是咸的玉子烧最好趁热吃哦！配馒头超级搭😋😋😋

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