Souffle omelet

It used to be low-fat egg rolls, with little oil, and a taste of fragrance. There was no need for oil. There was no need for more oil. And now we're going to make a lot of more oil and a lot of pretzels and see who eats better. It's true that it's completely different to use more oil. It's more aroma, it's more aroma, it's soothing. Tastes very greasy. I still like the soft omelet. In order to take care of the customers, the original butter was replaced with peanut oil, and the egg rolls tasted like peanuts. It's just that the pasta might look a little thinner, but the better ones are much thicker than I thought. You make omelets on the street. It's like you've got a rare paste