1, egg roll: 3 eggs, a little Japanese stock, a little salt, a little cooking oil, a little sugar, a little salt and a little cooking oil.

2. Add Japanese stock and salt to the eggs and mix well for later use;

3. Heat the pot on medium heat, then put some cooking oil in the pot, first pour in 1/3 egg liquid, and let the egg liquid cover the pot;

4. When the egg liquid is about to solidify, fold the egg skin back three times by hand, then push it on, put some oil on it, pour some egg liquid, empty it with chopsticks, and let the new egg liquid cover it again. Fold back 3 times;

5. Pour the remaining egg liquid, repeat the folding step 1-2 times, and finally shape the egg roll with chopsticks.