How to make an omelet with chopped green onion is delicious and simple. How can you make one in a few seconds? I remember a long time ago, every time I made an omelet, I couldn't make it well. It's either burnt or cracked. I am always envious and depressed to see the colors made by others so beautiful. I feel stupid, I can't do it so easily!

Then I realized that it was not that I was stupid, but that I needed a little skill and a non-stick pan. Many years ago, a friend commented under my later circle of friends that "this won't burn ..." Haha, after so many years, my good friend still remembers my omelet. I'm so impressed! Years are like running water, thinking of those youthful years! Extreme onion omelet tips:

The first step is to break the eggs, release water, adjust the concentration of wheat flour, and be sure to flow. If it's not moving, then it's thicker and use a paper windmill for spreading cakes. If the fluidity is right, you don't need all special tools, just turn it into a pot. It is recommended to use a non-stick pan, which basically does not need to refuel, which is good for your health. If it's a wok, be sure to refuel more.

The whole process of small fire, if very skilled, can also be small and medium fire. There are many onion segments, which are especially fragrant and delicious! Ingredients: 1 cup wheat flour, 2 raw eggs, appropriate amount of water, appropriate amount of onion, and salt. Practice: Add raw eggs, wheat flour, and appropriate amount of salt into a basin, and add appropriate amount of water to mix well.

How much water is needed for the second step? I didn't weigh it. The key is to add the scooped batter, which is liquid, and finally add the onion. If it were thicker, the omelet would be thicker and thinner. After all, I don't touch the pot, so I refuel too much. However, in order to save the pot, before making the first cake, I added 1 drop, then brushed it on the pot surface with a brush, and then there was no need to refuel.

Scoop up the batter, put it in the pot, then take it out, turn it over and spread it into a cake, and the whole process will be small. The batter can be a little more, so you can make a big one. This is the last one, very big, haha! When you see the edge of the crust, remove the pan surface and turn it over. Turn it over and heat it a little. The length of time depends on what you like Some people like the taste of sauce, so it takes a long time, while others like it tender, so it takes a short time. When making pancakes, soak a cup of soybean milk with a wall-breaking machine and enjoy breakfast!