How to cook thick egg roast, which is simple and delicious, and children can eat it at one time 10? Eggs, the most common food on our dining table, are rich in nutrients and have the highest protein content among all kinds of foods. There are many common ways to eat eggs, such as scrambled eggs, boiled eggs and fried eggs. There are also many ways to make egg cakes with eggs and spread egg skins.

Today, let's make a different and exquisite version of egg pancake. I heard that it comes from Japan, and its name is also very foreign. It is called "Thick Egg Roast" or "Yuzi Roast", which is basically made into salty and fresh. Actually, I think it's just sliced egg cakes. Ha, it's very simple! I added chopped green onion and ham sausage, which is a salty version. It is elegant, fresh and natural, which makes people feel beautiful and romantic. It is thick and crispy, and it is delicious!

It won't be too difficult to do this in the first step, but to make it look good, especially for beginners, it is best to have a good non-stick pot. You can also add a little tapioca starch to the egg liquid, which makes the scrotum easier to fry. What's more, because it has to be folded up layer by layer, in fact, the first layer of cake is ugly and has nothing to do with it. In short, it can't be seen in the room. Then roll over, roll over, do this interesting, fun!

You can add whatever ingredients you like. It's perfunctory. Please have a quick look. It's simple, fun and delicious! Raw materials: 3 eggs, chopped green onion, ham sausage 1 root, salt and water;

The second step is to prepare chopped green onion and diced sausage in advance. Add a little water and salt to the eggs and most chopped green onion sausages, sprinkle and add the remaining chopped green onion and sausages. You can also just sprinkle the eggs, then add chopped green onion and ham and mix them, so as to keep the particles. Oil the electric cake stall, heat it, and pour in the egg liquid.

When the egg liquid is semi-condensed, it is rolled to the left by shovel and hand. It must be semi-condensed or rolled, otherwise it will be old. Pour the egg mixture on the right side of the better-rolled omelet. When the egg liquid is half condensed, roll the omelet to the right again and push it down to the right. Then go to the left side of the omelet and pour in the egg liquid, and continue the actual operation until it reaches the desired thickness. I just made all the egg liquid. Cut into strips, ready to eat.