Practice: 1, shell the eggs and put them in a bowl, add starch and salt, and break them up for later use. 2. Put the pot on the fire, spray a layer of oil evenly on the bottom of the pot with a watering can (or pour an appropriate amount of oil, turn the pot to spread the oil evenly on the bottom of the pot, and then pour out the excess oil), turn down the fire, pour an appropriate amount of egg liquid into the pot, and turn the pot to spread the egg liquid evenly on the bottom of the pot. 3. When the egg roll changes color and the edge becomes hard, lift the edge of the egg roll and turn it over, and take it out for use when the other side changes color, so that all the egg liquid can be fried into an egg roll. Tip: 1, adding a small amount of starch and salt when beating eggs can make the egg skin tough and delicate, and the taste and texture are better. 2. Don't have too much oil in the omelet, just a thin layer. You can brush it with a brush, spray it with a watering can or turn the pan over to make the oil evenly distributed at the bottom of the pan and then pour out the excess oil. 3. When making an omelet, the fire should not be big, but must be small.