working methods

Add all the ingredients into a large bowl and stir (gently stir to make the egg mixture even but without too many bubbles) (Yu Zi is cooked casually, and any diced vegetables, fish, ming prince or even fragrant pine on Mishima will do).

Pour the oil that can cover the pan evenly, heat the oil on medium heat, and turn it to low heat when the oil is hot (do you want to fry the jade seeds without touching the pan, otherwise they will become scrambled eggs).

Pour about 1/3 of the egg liquid.

Pick up the pot and turn it over, so that the eggs are evenly distributed on the pot and fry the jade. Don't burn too much, the bottom will burn easily.

About a minute, the bottom is formed and the edge is gently clamped.

press

Then hold your head and press it again.

Pinch again until the first layer of egg skin is rolled up.

Tight at the front and easy to roll at the back.

Push the first layer of egg skin roll aside, pour in 1/3 egg liquid, and at the same time, hold the egg skin roll slightly to let the egg liquid flow down.

Similarly, wait for one minute (or a little shorter), and then continue rolling after the egg skin is formed. If you feel unstable when you roll with chopsticks, you can also use a spatula to help you.

Just roll all the remaining eggs (usually three layers)

After the last layer is rolled, press the surface with a spatula (both sides should be pressed), and the cut shape will be more beautiful.

Put the fried jade seeds on a plate (about two minutes) and cut them so that they won't come apart.

How's it going? Is it super invincible and simple? When you do it for the first time, the easiest place to fail is that it won't roll up, and the egg skin will break if you clamp it too hard. Just practice a few more times. Each layer can also be sliced with seaweed or cheese to make a variant version, which is delicious no matter how fried.