1. First, knock the eggs into a bowl, add sugar and mix well. Sift the flour, pour it into the egg mixture and mix well with sesame seeds, then add butter (butter must be melted in the microwave oven) and mix well, then pour in milk and mix well. Spoon a spoonful of thin layer of batter into the pan, stir well, turn on low heat, fry until the edge is brown and the bottom of the pan is separated, turn over and fry until the other side is the same, then turn the egg cake upside down on the chopping board, roll it up quickly with chopsticks, let it cool and set it, and then dry the pan with cold water to make the next one until it is finished.

2. Put water in the basin, first beat two whole eggs, the other two only put egg whites, and put the yolk in another small bowl. Stir the water and eggs evenly. Add the sieved flour and mix well. Cut the shallots into small pieces. Don't cut the scallion, save it for later use. Add pepper, salt and shallots to the batter. Stir the batter thoroughly and evenly with an egg beater. Preheat the electric baking pan, spoon a spoonful of flour into the middle, and turn it gently with the bottom of the spoon to make it even. When the cake changes color, brush a layer of yolk liquid. After one side is seared to golden brown, turn over and continue searing. Baked omelet, spread with sauce, put on small fragrant and green dishes that you like to eat, and roll them.

3. Break up the eggs, add a little hot water, add flour and mix well, pick and wash the spinach, boil the water in the pot and blanch the spinach. Take it out and cool it in dry water, then chop the spinach, put it into the prepared egg batter, add all the seasonings and a spoonful of water, and stir well. Take the hot oil out of the pan. When the oil in the pan is hot, turn to low heat, pour in the batter, turn the pan, and spread the batter flat with a pancake plate. When one side is shaped, turn it over, fry it until both sides are golden, and then take it out of the pan, so that the delicious egg roll is ready.