Ingredients preparation: 2 eggs, appropriate amount of corn starch, edible oil and clear water.

Production method:

Step 1. Prepare 1 empty bowls without oil and water, and beat 2 eggs into the empty bowls.

Step 2. Prepare another empty bowl, take two spoonfuls of corn starch and add appropriate amount of water. Stir and soak 10 minute. After the corn starch is completely soaked, let it stand aside for 10 minute. After the corn starch sinks to the bottom of the bowl, skim off the water on it.

Step 3. Now pour the processed water starch into the eggs, stir them together, and set aside for later use.

Step 4. Brush the pan with a layer of oil, and heat the bottom of the pan until it is slightly roasted. Then pour in the prepared egg liquid, and shake the pot body while leaving the pot end from the stove, so that the egg liquid can evenly cover the whole bottom of the pot. Finally, put the pot back on the stove and turn it to the minimum fire until the egg skin is completely solidified.

Step 5. After the egg skin is completely solidified, pry the edge of the egg skin with a spatula, and when there is a gap, take out the whole egg skin by hand.

Such a complete and unbreakable egg skin is ready. Making such a complete egg skin xiaobian naturally can't live up to this craft, and immediately adjusted some meat stuffing to make an egg roll. Stack the meat stuffing along one side of the egg skin into a long strip shape, then roll it up by hand, and finally glue the edge with the remaining egg liquid. Boil some water in the pot, steam it in the pot 15 minutes, and the egg roll will be ready. The omelet made this time is not broken at all, and there is still some gluten in the taste ~

Technical summary:

1. Add water starch to the egg, and it must be diluted and soaked before adding it to the egg. Otherwise, the spread egg skin will have white corn starch blocks, which will condense on it and affect the taste.

2. Pay attention when spreading the egg skin, first heat the pot, then pour the egg liquid, and then take it away from the stove immediately, otherwise the egg will be solidified before it is spread into a cake.