Spicy egg rolls

Should we use oil or eggs to regulate the thinness of egg paste? It's been hard to explain. Both of Hsiong's squares make people feel too dense to be remembered. At that time, every year in the near future, people were carrying tools and stoves to make egg rolls, walking the streets and processing them on their behalf. Each household took out its own egg flour oil, and watched them turn into yellow slurry, and into thin cakes, which were curled up in two or three pieces, and left with a big sack of rolls with satisfaction. Even though memory is far away from the pre-B.C., it's not as thick as the plume, and the egg rolls are so sweet. How can the pasta get a little thinner? Is it gas or eggs? We've found several recipes, and we've chosen the one with a relatively large number of eggs. This square actually adds extra yolk, so maybe it's more fragrance. It's almost as good as it's in memory, as it tastes. You'll find out when you eat。