Put eggs and egg tofu in the same container.

Add the sauce attached to the eggs and tofu, and add a little salt to break up. Note: At present, some people in Japan still sell this kind of egg tofu with sauce (as a cold dish, unlike Taiwan Province Province, where tofu can be fried), but Taiwan Province Province may not sell it like this, but it can be replaced by Chai Fish Soup (Chai Fish Meal mixed with hot water).

Add oil when the pan is hot, and use kitchen paper towels to turn the oil into a thin layer. (Be sure to have a thin layer! Otherwise, it will be difficult to control the egg liquid! You can also use a special pot for burning jade seeds, and the shape will be better handled.

Turn to medium heat (people who are afraid of poor shaping for the first time can use low heat), pour in about 1/5 of the egg liquid, and try to control the egg liquid in the pot into a rectangle, which will be easier to operate afterwards.

After the egg liquid almost solidifies into the egg skin (it can't be cooked completely! Chopsticks or a spatula probably touched it, so that the egg liquid on it won't flow out of control in the pot.) Roll up the egg skin gently with a spatula or chopsticks. This is the innermost layer of Yuzishao!

Then pour in the egg liquid (just about the same amount) so that the newly formed egg roll overlaps the top of the egg liquid. It's almost time to roll up again from the most prominent part (in the case of the picture, it is rolled up from top to bottom). Repeat this action until the egg liquid in the container runs out.

When making the last layer, you can gently press the mold with a spatula while heating, so that the jade seeds can be burned and colored on the table!