2. 1 ~ 2 tablespoons soy sauce

3. Sugar 1 ~ 2 teaspoons

4. A little water

1. Use chopsticks to carefully break the egg by sliding left and right, and don't leave the surface of the egg liquid.

2. Add sugar, milk and water, stir well and sieve.

3. The square egg frying pan is hot. Hold the cotton soaked with oil with chopsticks and brush the oil completely on the pan surface at all angles.

4. Drop a drop of egg liquid on the surface of the oiled pan, and after hearing a pleasant "swish" sound (indicating that the heat is enough), adjust the furnace to keep it in a medium fire state and pour in 1/3 egg liquid.

5. Make the egg liquid evenly distributed on the surface, slightly fry until it is half cooked, and the bottom surface has solidified. Carefully roll up the egg from the outside to the inside with chopsticks or a small shovel.

6. After rolling, carefully push the omelet to the outside.

7. Brush the empty place with oil evenly and pour in 1/3 egg liquid.

8. Move the omelet up slightly, turn the pan, and let the egg liquid flow under the omelet and spread it all over the pan.

9. Fry the egg until it is half-cooked, and the bottom has solidified. Roll up the egg roll outside with chopsticks.

10. Repeat steps 6 ~ 9.

1 1. When finished, put the omelet on the thin bamboo curtain for sushi while it is hot, wrap it slightly on the left and right, press it, and shape it into a beautiful semi-circular long tube. After a little cooling, you can slice and eat!

Secret of success

1. To cook Japanese fried eggs, you usually use a rectangular or square frying pan, which will be more beautiful in shape. It is generally sold in shops selling pots and pans. If not, you can use an ordinary pot.

2. How much materials are used and how many times are operated depends on the size and quantity of pots and eggs, as well as personal tastes and preferences.

3. The seasoning part is mainly determined by the materials that are easy to stock in the refrigerator. Of course, it can also be changed according to everyone's preferences.

4. There is a lot of water in the egg liquid, but it will be slippery, but it is relatively difficult to form; It is easier to roll beautifully with less water, but the taste will be slightly dry, so it is best to handle it carefully.

Sweet: Change the soy sauce in the material into milk. My cooking is very sweet, and I feel a little tired. If you don't like sweets, I suggest you eat salty ones.