2. Cut carrot into julienne strips, heat oil at 50 percent, and sauté in the pan for 1 minute.
3, take the green onion leaves cut into about 10 centimeters length, cut into julienne; crab stick cut into two halves to be used.
4, pour the appropriate amount of oil in the pan, heat to 30%, low heat, fried egg pancake.
5, the bottom of the egg pancake solidified, the top of the egg liquid, in the egg pancake an edge of 2 centimeters to spread 3 cm wide carrot silk, will be 2 cm of the edge of the carrot silk cover.
6, and then there will be carrot silk side of the omelette to the center of the roll, rolled once, with a spatula gently flattened.
7, egg rolls stacked on top of the shredded scallions, the same way as after the carrots, the egg pancake over the scallions, rolled up and flattened.
8: Add crab stick, roll up and flatten as above.
9: Fry the rolled up egg rolls through, pressing them down with a spatula and frying them to a golden brown color.
10: Remove from pan and cut into 3cm wide sections. Tips:
1, the fire must be small, the action must be fast.
2, pour the egg mixture,
put the ingredients in order to roll, each roll with a spatula to flatten. This way out of the egg roll is rectangular.
3, apple cider vinegar makes the egg rolls more bright golden color, and has a deodorizing effect, even if it is cold, you can eat.