1. Eggs are made into egg liquid
2. Clean the clams, drain them, and add them to the egg mixture
3. Clean the leeks, cut them into small cubes, add them to the egg mixture, add appropriate amount of fish sauce for seasoning, and no other seasoning
4. Spread oil on the pan, heat it up sufficiently, keep it on a medium heat from start to finish, first dip a little egg juice in the pan with chopsticks to test the temperature, if it’s sizzling, you can start frying
5. Add the egg juice to the pot in portions, and when the surface is in a semi-cooked state that has not been completely solidified, fold it in half and roll it up
6. Put a little oil in the pan, push the half-boiled egg to the oily side, and put a little oil on the other side of the pan, then add the egg juice, first use the chopsticks to lift the half-boiled egg, let the newly added egg Spread the sauce in the pot, fold the two together after half-cooked, and then repeat the above steps until all the egg sauce is used up.
7. Cut it open and put it on a plate ready to eat. Delicious and salty, very good
Tips:If the shape of the thick egg yaki is not neat enough, you can use the sushi bamboo curtain to shape it, and then use a knife to cut it into your favorite size and serve it on a plate.
