1. First brush a layer of oil on the bottom of the pot
2. Then beat the eggs in the basin
3. Pour in Orleans grilled wing powder and vanilla seasoning, then beat evenly with chopsticks. If you have ham and chives in your house, you can put some, but if you want to put ham, cut the ham as small as possible, otherwise it won't be easy to roll.
4. We choose the hot meal function.
5. Pour the egg liquid to the bottom of the pan first, then use a heat-resistant spatula to push the egg liquid around, spread it out as large as possible
6. When the bottom of the egg liquid is solidified and the surface is still a little moist, you can start to roll it. Use a spatula and chopsticks to help roll it.
7. After the roll is finished, pour a little egg liquid (the amount of egg liquid is subject to the bottom of the pan)
8. When the bottom solidifies and the surface is slightly moist, it rolls up. Repeat this action until all the egg liquid is used up.
9. After all the rolls are finished, put the thick egg simmered in the pot first, select the keep warm button, let it simmer in it for 2, 3 minutes before it is out of the pot
