1. Beat the eggs, add chopped green onion, and add a little salt to make the eggs have a light salty taste
2. I use a flat-bottomed six-continuous plate, and apply a layer of oil first. If you like to eat more oil, I use more, and vice versa.
3. Two dumplings are placed on each disc. Open a small fire
4. Slowly pour the egg liquid into the plate, each I poured about 3 tablespoons. Slowly fry
5. You can turn it over when you see the egg liquid solidified at the bottom. There are some that don’t turn it over, but I recommend turning it over.
6. After turning it over, use a spatula to gently press the dumplings. This will heat the dumplings through, and the surface of the dumplings will be slightly charred and more delicious
7. Sprinkle cooked sesame seeds on the other side, and fry the bottom of the egg cake slightly to burn.
Tips:After seeing the egg liquid solidified, turn it over and fry it lightly. This will make the dumplings hotter and have a slightly burnt paste on the surface, which is very crispy.
You can fry a large one in a pan.
