Exercise:
1. Beat the eggs into a clean container, add starch, sugar and water, and stir well.
2. Heat the oil to about 170 degrees, pour the egg liquid into the oil pan and stir it evenly with a small spoon.
3. When the egg liquid becomes thick paste, take it out and drain it on oil paper.
4. Put the drained egg liquid into cold water to cool, and then cut it into thin slices with a knife.
Tips:
1. You can add a little salt when stirring the egg mixture to increase the flavor of the crispy egg cake.
2. When pouring the egg liquid into the oil pan, try to burn the oil to about 170 degrees, so as to ensure the thick paste of the egg liquid and make the crispy omelet taste better.
3. When the egg liquid is cooled in cold water, it should be cooled as soon as possible, so that the crispy omelet is easier to cut into thin slices.
4. When slicing the egg liquid, use a sharp knife, and the knife should be cut as flat as possible to ensure the beauty of the crispy omelet. At the same time, pay attention to safety when slicing, and don't let the knife cut your fingers.
5. When frying crispy egg rolls, pay attention to the oil temperature to avoid the oil temperature being too high or too low, so as not to fry the crispy egg rolls.
6. When frying the omelet, you can put it on oily paper to filter out the excess oil, so that the omelet will not be too greasy.
7. When frying the crispy chicken omelet, you can soak it in cold water for a while, so that the crispy chicken omelet will become more brittle.
I hope these practices and tips can help you.