Step 2: Prepare a non-stick skillet, a square one like the one I used is best, but if not, a regular round one will do. Heat a little oil on medium heat and shake the pan to coat the bottom (or use a spatula to spread the oil evenly).
Step 3: Pour 1/4 of the beaten egg mixture into the pan.
Step 4: Shake the pan so that the bottom of the pan is coated with the egg mixture.
Step 5: When the surface of the egg mixture in the pan is set, use a pair of chopsticks to roll up the egg skin, starting from the top of the pan and working toward your chest, into a cylindrical shape.
Step 6: Push the rolled-up egg roll toward the top of the pan with the chopsticks, then, pour the bowl of egg mixture back into the pan (slightly less than the first time you poured it in), and then, still shaking the pan, let the egg mixture spread over the bottom of the empty pan.
Step 7: Then, using chopsticks again, roll the egg roll from the top of the pan, towards your chest, roll it up, then push it towards the top of the pan, pour in some more egg mixture, spread it all over the bottom of the pan again, and then roll it up again. ...... Well, in fact, that means that in this step, just keep repeating the actions of the fifth step and the sixth step, just as mentioned, until you finally get it to the end. Step 6 until finally all the egg mixture is used up and the egg roll is rolled into a big roll.
Step 8: Place the fried omelet on the cutting board.
Step 9: Cut the omelet into small pieces and serve on a platter. It's very simple, isn't it? Don't be intimidated by all the steps and diagrams I've written, but if you think about it, it's just a matter of repeating the steps of "pour in the egg wash and roll it up, pour in the egg wash and roll it up".
Note:
(1) On the seasoning of the egg mixture, you can play your own, for example, I'm talking about this, is made into a relatively sweet but with a little salty flavor, if you do not like sweet, you can also add more salt, or you can do not add salt plus soy sauce, or, want to do a little more luxurious, you can put some minced shrimp, and so on, and so on. You can put some shrimp, or small silverfish, or something like that.
(2) Regarding the pot, use a non-stick pan. Because, from beginning to end, only at the very beginning of a little bit of oil, and then no longer put oil.
(3) Regarding the heat, it is recommended to keep the heat on medium, so that you can roll it comfortably.
(4) When rolling, don't wait for the egg mixture on the top to solidify, as the finished product will not be soft enough.
(5) When you start to roll, there may be some broken places, don't worry, don't be discouraged, anyway, after that, you have to roll one layer at a time, and then wrap it up, so that the broken places can't be seen!