1.
Add salt, sugar, vanilla powder to the egg
2. Add corn oil
3. Stir well and mix well
4. Sift low-gluten flour into the egg batter and mix until there are no flour particles
5. Sift the mixed batter (this can make the egg liquid more delicate, it is recommended not to omit this step)
6. Then add black sesame seeds and mix well again
7. Heat in a non-stick pan and put a tablespoon of egg liquid (do not add too much, less can make the egg rolls thinner)
8. Rotate quickly to flatten, (use a high-temperature oil brush or brush to flatten)
9. Fry one side, then fry the other side
10. When the batter is cooked, use a chopstick while it is hot to quickly roll up the egg crust. It can be eaten after letting cool
Tips:1. When the batter is put in the pan, the pan must be cold. If the pan is hot, the batter will start to solidify when it is put in the pan. The result is too thick, which means that the egg rolls are not crispy.
2. Corn oil can be added with appropriate amount of butter to make it more crispy.
