Omelette (chili Version)

Omelette (chili Version)

1. Two eggs with appropriate amount of salt, beat well with a whisk or chopsticks

2. Cut Meiren pepper into dice, cut red pepper diagonally

3. Heat the pan with oil, use more oil for frying eggs, the pan is easy to shape, and the wok is ok. Turn the pan slightly to allow the oil to cover more area and save the eggs from burning (very important)

4. When the oil is 7 minutes old (you can decide by yourself), pour the beaten egg liquid along the side of the pot

5. Move the pot a little to spread the egg mixture into a circle. Be sure to heat it to medium to small (too much fire will burn)

6. Before the egg liquid is completely formed, spread the cut pepper on it by hand (the pepper is easy to loose when the egg liquid is dry, and it will not form)

7. The egg mixture on the side of the pot can almost be turned over after it is formed (you can try to turn it over halfway, it’s golden yellow is best), turn it over and fry it for a while, and take it out of the pan. Sorry)