1. Put the eggs and salt in a bowl and stir evenly and let stand for a while
2. Put a little canola oil in a mini nonstick pan over low heat
3. Pour in the right amount of egg liquid
4. Don't stir to let the egg liquid solidify
5. It is solidified and rolled up from above with a small shovel
6. Roll up layer by layer
7. Fry for a while until the roll is finished, it can be served
8. Take a washed cherry tomatoes, cut 1/3 diagonally with a knife
9. And then 2/3 part of all the two lobes
10. Put it on the plate into a heart shape and it’s OK
11. Look: the egg rolls are very smooth and tender
Tips:1. If the egg liquid has a finer texture after being sieved, I will be lazy so I will almost sell it
2. This pot is very mini, so keep in mind that the whole process is a small fire
