material

Main ingredients:

400 grams of eggs,

Accessories:

Seasoning:

White sugar100g,

2 grams of salt,

Jiang rice wine100g,

Detailed steps

1.

Boil sugar, salt and rice wine in a small pot, and let it cool after the wine evaporates;

2.

Beat the eggs, add the cooked rice wine, mix well, and filter with a sieve;

3.

Put a little oil on the hot pan and pour some egg liquid, so that the egg liquid can be evenly flattened;

4.

After the egg liquid is sucked dry, roll the egg skin into strips with chopsticks;

5.

Repeat to make another egg skin, and roll the long egg just made into the new egg skin and fold it into strips;

6.

When the weight is enough, you can roll out a thick egg skin roll and take it out;

7.

Take a bamboo curtain, spread oil-absorbing paper, put the egg skin roll in, wrap it with bamboo curtain and squeeze it, and the oil in the egg roll is fully sucked out;

8.

Finally, the egg roll is pressed into a rectangle, and then it can be taken out and cut into pieces.