2. Beat 4 eggs into a bowl, and beat the eggs into even egg liquid with chopsticks or an egg beater.
3. Dice carrots and sweet peppers for later use.
4. Add diced carrot, diced persimmon pepper, salt and sugar into the broken egg liquid and stir well.
5. Pour a small amount of vegetable oil into a square frying pan, and push the edible oil evenly to all corners of the pan with a wooden shovel.
6, low heat, when the oil temperature in the pot is 3-4% hot, pour half the amount of egg liquid, shake the pot so that the egg liquid extends evenly to the four corners of the pot.
7. When the egg liquid on the surface of the egg skin is semi-solidified, fold one end of the egg skin inward with a wooden shovel. After folding one layer, gently press the surface of the egg roll with a wooden shovel and continue to fold inward until the whole egg skin is folded.
8, small fire, when the oil temperature in the pot is 3-4% hot, pour half of the egg liquid and shake the pot so that the egg liquid extends evenly to the four corners of the pot.
9. When the egg liquid on the surface of the egg skin is semi-solidified, fold one end of the egg skin inward with a wooden shovel. After folding one layer, gently press the surface of the egg roll with a wooden shovel and continue to fold inward until the whole egg skin is folded.
10. When the egg liquid on the surface of the second eggshell is semi-solidified, use a wooden shovel to fold the original egg roll and the second eggshell inward. After folding the first layer, gently press the surface of the egg roll with a wooden shovel, and continue to fold the egg roll inward until the egg skin is folded. Finally, continue to fry the mouth of the omelet for a short time, so that the mouth of the omelet will be sealed.
1 1, code the fried egg rolls on the edible cutting board, cut them into sections with similar sizes with a knife, and code them on the plate.