Egg rolls

Overview

What makes a good egg roll? The outer skin is slightly burnt but not burnt, and the inside is smooth and tender but not raw.

Stir the egg liquid, green onion, and a little wine thoroughly but don't make too much foam
After pouring the egg liquid into the pot, heat it over a large area over low heat, the minimum heat ~ the egg liquid needs to be stirred quickly to form a texture when it is put into the pot
While the egg liquid is not solidified, spread the diced butter evenly
Use baking paper to help roll up the egg rolls
Pair it with Djonmustard and vegetables and eat it while it’s hot~