Coat the egg skin with starch. The purpose of adding starch is not only to increase the amount, but also to make the egg skin unbreakable and easy to form. This can increase the toughness of the egg skin, and it is not easy to break the skin when frying eggs and wrapping jiaozi. Generally, novices can also master it well. Corn starch and sweet potato starch are both acceptable. You can lift the bottom of the pot slightly and turn the egg liquid clockwise or counterclockwise. The coated egg skin is thin and soft. Wipe the bottom of the pot with ginger slices to keep the egg liquid from sticking to the pot.

How to make egg skin;

Open the egg quickly and mix the yolk and egg whites thoroughly.

Pour in the melted starch water and stir again.

Brush oil in a cold pot, and the heat of the fire will turn into a small fire.

Add egg liquid to the pot with a spoon and fill the blank space in the pot. Small and medium-sized fires continue to burn.

When the surface of the egg skin is solidified, turn it over and bake it for a while.