Step 1: Put three eggs into a bowl and add seasoning according to the standard of 1/2 teaspoons of sugar and a pinch of salt for each egg. Three eggs are used here, so add three 1/2 teaspoons of sugar and three teaspoons of salt, and then break them up.

Step 2: Prepare a non-stick pan with a flat bottom. It's better to have this square pot I use. If not, an ordinary round pot will do. Heat over medium heat. Then, pour a little oil, shake the pan, and oil the bottom of the pan (or wipe the oil evenly with a shovel).

Step 3: Pour the broken egg liquid into the pot of 1/4.

Step 4: Shake the pot so that the bottom of the pot is covered with egg liquid.

Step 5: When the surface of the egg liquid in the pot is not condensed, use a pair of chopsticks to roll the egg skin from the top of the pot to your chest to form a cylinder.

Step 6: Push the rolled egg roll to the bottom of the pot with chopsticks, then pour the egg liquid in the bowl into the pot again (slightly less than the first time), and then shake the pot to spread the egg liquid all over the empty pot bottom.

Step 7: Then, roll the egg roll from the top of the pot to the chest with chopsticks, roll it up, then push it to the top of the pot, pour some egg liquid, spread it all over the bottom of the pot, and roll it up again ... Well, in fact, this step is to repeat the actions mentioned in Step 5 and Step 6 until all the egg liquid is used up, and so is the egg roll.

Step 8: Put the fried egg roll on the chopping board for cutting cooked food.

Step 9: Cut into small pieces and set the plate. Simple, isn't it? Don't be scared by so many steps and step diagrams I have written. In fact, if you think about it carefully, you just repeated the steps of "rolling in the egg liquid, rolling in the egg liquid".

note:

(1) You can use your own seasoning when mixing the egg liquid. For example, this one I'm talking about here is made of sweet and salty taste. If you don't like sweetness, you can add more salt, or you can add soy sauce without salt, or you can add shredded shrimp or small whitebait if you want to make it luxurious.

(2) As for the pan, it is simple to use a non-stick pan. Because, from beginning to end, only a little oil was put in at first, and then there was no oil.

(3) With regard to the temperature, it is suggested that the temperature should always be moderate, and you can roll if you can.

(4) Don't wait for the egg liquid at the top to solidify before rolling. In that case, the finished product will not be so soft.

(5) At the beginning of the volume, there may be some broken places. Never mind, don't lose heart. Anyway, after that, you have to roll it layer by layer, and finally wrap it up so that you can't see the broken place!