1. Beat the eggs and add a little cooking wine to make them softer.
2. Some seaweed is cut into irregular pieces with scissors.
3. Chopped green onion.
4. Pour 2 and 3 into the egg and add a pinch of salt.
5. Take out the Japanese-style jade pot. I bought it on Taobao. I just need to look for the thick egg-boiled pot. It’s just that big by hand, and it’s very convenient to store.
6. If you don't have this pot, you can use a frying pan. Turn on the heat to heat up and apply some oil.
7. Pour in some egg liquid, immediately pick it up and shake it to flatten it in the pan. Do not pour too much egg liquid at once. If there is excess egg liquid, pour it into the original bowl. Do not pour it too thick. When it came out, the top was not cooked and the bottom was black again. Use a spoon to measure if you don't need it.
8. After the egg has solidified, use a spatula to roll it from right to left. The bottom of the pan is well-rolled with ribs.
9. Roll it up and push it to the right.
10. Pour in the egg liquid again and still need a thin layer. Repeat the last action again!
11. Look! Is the egg roll bigger after making it three times?
12. Just cut it and put it on the plate, how beautiful it is!
Tips:If there is no jade boiler, it can also be made with a pan.
