1. required materials: 3 eggs of moderate size, 200g of flour, 5g of starch, 30g of chives and 250ml of drinking water.

2. Wash the shallots and cut them into chopped green onions for later use. The more broken the better, so that the thin egg pancakes spread out are not easy to break.

3. Pour 200 grams of flour and 5 grams of starch into a cooking basin, add 250 ml of drinking water, and stir evenly with chopsticks to make a particle-free batter.

4. Add 3 eggs to the evenly stirred batter, beat with chopsticks until the egg white and egg liquid are completely blended, and finally mix with the batter until it is even and particle-free.

5. Add chopped green onion into the stirred egg batter, add 2g salt, and stir well for later use.

6. Take a pot and burn it to the palm of your hand. Brush evenly with a thin layer of oil with a silicone oil brush. Brush the oil to make the omelet difficult to stick to the pan and turn over, but don't brush it too much, otherwise it will bubble when frying eggs, which will affect the appearance.

7. After turning to low heat, scoop the egg paste into the pot with a spoon, quickly shake the pot to make the batter flow and spread it evenly at the bottom of the pot, and then put it back on the stove for low heat.

8. After the egg paste solidifies and bubbles slightly, gently shake the pan and find that the egg roll can shake, shovel it from the edge and turn it over.

9. Fry until both sides are slightly yellow, and take out the pot. You can also roll up the fried egg pancakes with a spatula and then put them on a plate. Just fried egg pancakes are soft and elastic, and are not fragile. With a bowl of porridge or a glass of milk, and some fruits, vegetables and nuts, it is a very nutritious breakfast.