4 eggs, 1/4 carrot, 1/4 bell pepper, 1g salt, 2g sugar, moderate cooking oil

Methods

1: Crack 4 eggs into a bowl and beat the eggs into a homogeneous egg mixture with chopsticks or a whisk.

2: Dice the carrots and bell peppers and set aside.

3. Add the diced carrots, bell peppers, salt and sugar to the beaten egg mixture, and beat well.

4: Pour a small amount of cooking oil into a square omelette pan, and use a wooden spatula to push the cooking oil evenly to all corners of the pan.

5: On low heat, when the oil in the pan is 3-4% hot, pour in half the amount of egg mixture, and shake the pan so that the egg mixture extends evenly to all four corners of the pan.

6: When the egg mixture on the surface of the egg skin is semi-solidified, use a wooden spatula to fold one end of the egg skin inward, fold a layer, use a wooden spatula to gently press the surface of the egg roll, and continue to fold inward until the whole piece of the egg skin has been folded over

7: Push the folded egg roll to one end of the pan.

8: Pour in the remaining egg mixture and shake the pan so that the egg mixture extends to all four corners of the pan and melts into the previously rolled end of the egg roll.

9. When the egg mixture on the surface of the second layer of egg skin is semi-solidified, use a wooden spatula to fold the original egg roll inward along with the second layer of egg skin, and after folding the first layer, use a wooden spatula to gently press down on the surface of the egg roll, and continue to fold it inward until the egg skin is finished, and then continue to fry it, with the final end facing downward for a short period of time, so as to make the mouth of the egg roll seal tightly.

10, the fried egg rolls on the edible plate, with a knife gently cut into sections of similar size, yard in the plate can be.