2. Boil the water in the pot. Boil the okra first. When the color turns green and the crispy taste is maintained, remove the cold water.
3. At the same time, beat the eggs in a small bowl, add milk and salt and mix well.
4. Heat a non-stick pan or a thick egg pan on low heat, pour a small drop of oil, about the size of your finger belly. Wipe all the oil from the bottom of the pot with a paper towel.
5. Pour one-third of the egg liquid and gently turn the pot to cover the bottom of the pot. Before the upper egg liquid is completely solidified, put two okra on one side of the eggshell in a straight line.
6, you can also use four okra to make double okra thick egg burn.
7. Start rolling the egg skin! Pick up the eggshell beside the okra with a shovel and roll it up. Put the omelet in the middle of the pot.
8. After putting the egg roll in the middle, pour the egg liquid (semi-circle) again in the empty place, and turn the pan to cover the bottom of the pot. The egg liquid began to roll before it was completely solidified. Remember to heat and set.
9. Make the last layer in the same way. After the egg roll is rolled, heat it on all sides to set it.
10, and then, the omelet can be made.