1. Add eggs, milk and salt to the bowl, then use a whisk to beat evenly
2. Dice sausage and set aside
3. Wash the green onions and mince, set aside
4. Add chopped green onion and diced sausage to the egg mixture
5. Dice cheese and set aside
6. Brush the thick egg cooker with a thin layer of oil,
7. Pour 1/3 of the egg mixture and shake the pot to spread it evenly
8. Fry the egg crust over low heat. When it is almost solidified, sprinkle a layer of diced cheese
9. Slowly roll up the egg skin from the beginning, brush a thin layer of oil under the egg roll, pour 1/3 of the egg liquid, and when the egg skin is about to solidify, sprinkle a layer of diced cheese. Follow this step to use up the remaining 1/3 of the egg liquid, sprinkle cheese cubes, and roll up again.
10. The final rolled egg rolls, cut into pieces and put on a plate
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