1. Method 1

Ingredients: eggs, butter, minced cheese, onions, green peppers, ham, bacon, mushrooms.

Crack the eggs in a bowl and spread evenly. Chop onions, green peppers, ham, bacon, and mushrooms and set aside. Butter is warmed. Use a small pan and heat it over low heat. Pour in a little melted butter, just enough to cover the bottom of the pan. After the pan is hot, pour in the egg liquid. The thickness of the egg liquid should be more than 1 cm. Turn on the fire so that the egg liquid at the bottom is hot and solid, and the upper part is still soft, making it into a cake shape; put onions, green peppers, ham, bacon, and mushroom minced as fillings in the egg cake; use a wooden spatula to remove one side of the egg cake. Roll it up to cover the filling, then slowly roll the egg roll until it becomes a complete spindle-shaped egg roll; slowly heat the egg roll over low heat until it is cooked through.

2. Method 2

Materials: 1000g wheat flour, 500g almonds, 15g soda ash, 500g eggs, 50g sesame oil, 50g peanut oil, 750g white sugar .

Crack 3 eggs into a bowl. Add 1/2 teaspoon of sugar and 3 pinches of salt to each egg. Add 3 1/2 teaspoons of sugar and 3 pinches of salt. salt, then beat. Prepare a flat-bottomed non-stick pan and heat it over medium heat. Pour in a little oil and shake the pan to coat the bottom of the pan with oil (or use a spatula to spread the oil evenly). Pour in 1/4 of the beaten egg liquid. in the pot. Shake the pot so that the bottom of the pot is covered with egg liquid. When the surface of the egg liquid in the pot is about to solidify, use a pair of chopsticks to roll up the egg skin starting from the top of the pot and toward your chest, forming a cylindrical shape. Push the rolled egg roll to the top of the pot with chopsticks, then pour the egg liquid in the bowl into the pot (slightly less than the first time), and then shake the pot to let the egg liquid Cover the empty bottom of the pot. Then, use chopsticks to roll the egg roll from the top of the pot towards your chest. After rolling it up, push it to the top of the pot, pour in some egg liquid, cover the bottom of the pot, and roll it up again. Until all the egg liquid is used up and the egg roll is rolled into a big roll. Place the fried egg rolls on the cutting board. Cut into small pieces and serve.

3. Method 3

Ingredients: 6 eggs, some grilled eels.

Add salt, chicken stock powder, and sugar to the eggs to taste, break them up and set aside; cut the grilled eel into thick strips, set aside; spread a layer of oil evenly in the pan, turn on medium heat and heat; Add a little egg liquid into it and use chopsticks to stir in circles to prevent it from sticking to the bottom and burning. And put some grilled eel strips on one side; use a spatula to roll up the eggs on one side, then add some egg liquid and stir in the same circle. Then roll it up from one side; you can roll it repeatedly several times until it becomes a thick roll; use a bamboo curtain to shape the egg roll (you can omit it if not available); after cooling and shaping, cut into pieces and serve on a plate.