3 eggs, a little sugar, salt 1 tsp, chopped green onion, a little cornstarch.

working methods

1. Do the same as baking thick eggs, put a little oil in the pot, heat it, and pour in an appropriate amount of egg liquid to spread it all over the bottom of the pot.

2. Fry slowly until it is semi-solidified, roll the egg skin at the back end forward, push it into the pot, put a little oil on the bottom of the pot, pour in an appropriate amount of egg liquid, lift the rolled egg roll so that the egg liquid spreads all over the bottom of the pot, and then roll it forward until it is semi-solidified.

3. Repeat the above actions until the egg liquid is used up, take out the fried egg roll, cool it and set it, then cut it into pieces and put it on the plate.

skill

1. You can add a little milk. The finished product looks pale yellow, but you can't add more, otherwise it will not be easy to shape. 2. Fry in a small fire, otherwise it will be cooked easily and rolled loosely. My roll is a little loose, so it can be tightened by 3. If you don't like onions, you can skip the chopped green onion. I think it will be more fragrant and delicious.