Three eggs

condiment

A little salt

A little Japanese flavor

A little sugar

A little cooking wine

How to make Japanese omelet?

Beat three eggs

Add a little water, Japanese essence, cooking wine, sugar and salt and mix well.

Brush the pan with a little oil (always use medium heat), scoop a spoonful of chicken egg liquid with a large spoon and put it in the pan and shake well.

Roll the egg liquid solidified at the bottom into small rolls with a spatula.

Brush a little more oil on the pot with a brush.

Add another spoonful of chicken egg liquid.

After a little solidification, push the small roll made before with a spatula and slowly roll up the egg liquid.

Repeat step 5.

Repeat step 6.

How does this picture work? Hold the egg "core" with a pair of chopsticks and a spatula, and then roll up the fresh egg liquid.

You can turn the table upside down until all the eggs are used up, and then cut it into chopsticks with a knife, and you can eat it.