1 goose egg, 1 spoon chopped green onion, a little salt.

working methods

1. Beat the eggs, add chopped green onion and a little salt, and mix well.

2. Brush a thin layer of oil on the bottom of the pot, scoop in 2 spoonfuls of egg liquid, and gently shake the pot to make the egg liquid evenly spread over the bottom of the pot. Then simmer until the egg mixture is semi-solidified. Roll it up from one side with a shovel. Pour the egg liquid first, and then heat it with fire after the egg liquid is evenly spread, otherwise the egg liquid will solidify as soon as it touches the hot pot and will not flow easily.

3. Roll up the first egg roll and push it to one end of the pot. Scoop in 2 tablespoons of egg liquid until the pan is empty.

4. When frying to semi-solidification, roll up from the first egg roll.

5. Repeat the above steps until the egg liquid is used up. Fry the rolled egg roll for 2-3 minutes until the surface is slightly yellow.