A thick egg burn

1

Four eggs, 160 grams。

2

Add a little bit of salt, sugar, raw smoke, one third of the volume of egg fluid. I added 50 grams of water。

3

Smash it evenly with an egg。

4

Prepare a medium-sized spoon, a spoon full of egg fluid。

5

Put a little oil in the bowl, cut half of the kitchen and fold it in small pieces, soak it into oil and wipe the pot。

6

Little fire, little temperature in the pan, paper in the kitchen。

7

Pour a spoonful of egg fluid, shake the pot, fill the bottom with eggs, and have a big bubble to pierce with chopsticks。

8

Chopsticks with shovels, side rolls, rolls from one side of the pot to the other。

9

First oil, then egg fluid。

10

Pour it into egg fluid。

11

Until all the egg fluids are run out, and finally the plastics are made, all four of them will fry. Out of the pot, cut。

1. The water in the formulation may be replaced by milk. In the egg fluids there is a bit of spice, which is based on the choice of what is available at home. 3. When making a thick egg burn, the temperature of the pot cannot be too high because the egg fluid is not mature too fast, otherwise the egg rolls cannot be glued between them except when they are old. 4. The bottom of the pot must be polished before reaching the egg fluid to prevent the sticky pot. Each layer of egg fluid is not ready to roll. Six, I don't have filtration fluids, so there's protein in the two omelets in the back, so it doesn't affect the taste, it's perfect for filtering。