1. Beat three eggs and add a teaspoon of sugar. A tablespoon of milk. A little bit of Japanese salad dressing is enough
2. Heat the pan and pour a little oil
3. To one-third of the egg liquid, pay attention to a low fire, and the egg liquid should be spread evenly without air bubbles.
4. Use a spatula to gently shovel the egg skin from one side. Don't wait for the egg liquid to solidify before shoveling, it will dry
5. The shoveled egg rolls are pushed back to the front of the pan until they reach one third of the egg liquid
6. Still repeat the first step, and then pour one third of the egg liquid for the last time, push it to the side, and gently press out the shape with a spatula
7. Just cut out egg rolls of equal size
