Cooking Steps

1. 

   Step1:Flour, eggs and sugar are mixed in a bowl to make a past

2. 

   Step2:Heat the butter in water until it is melted and put into the batter to sif

3. 

   Step3:Add some black sesame and mix well. I add three spoon

4. 

   Step4:Clean and dry the pot, pour in a spoonful of batter, turn the pot so that the batter is thinly spread over the bottom of the pot. Don't pour too much batter. I scooped out a large spoonful with a normal spoon for eating

5. 

   Step5:When the batter is laid, open a small fire. Turn the omelet upside down when the edge of the omelet is yellowish with hot air. (it won't stick to the pot because of the butter). Lift both hands carefully from the edge to turn the whole omelet upside down

6. 

   Step6:After both sides are fried, quickly transfer to the cutting board and roll up the omelet with chopsticks

7. 

   Step7:After you spread an omelet, you need to wash the pan with cold water and repeat the previous steps... A cold pan will be better. If you spread a thin omelet and the pan is too hot, the egg paste will solidify when poured in

8. 

   Step8:The most important step is coming.. Open the electric rice cooker after the omelette is rolled (in my family, it's electric pressure cooker). Don't put any water in it. Put some omelets in it and close the lid (the electric pressure cooker can not be closed). When the pot is hot, open the lid and turn over the omelet with chopsticks. Then you can see that the side just facing the bottom of the cooker is fried with a little yellow. Fry both sides of the omelet to the yellow

9. 

   Step9:Then turn on the rice cooker (the omelet is soft and a little scattered when it is heated in the cooker, so don't worry about taking it out and putting it on the plate to roll it up again. It will become crispy when it's completely cooled (this picture is not the last finished product picture, but it's finished before it's taken)

10. 

    Step10:I went to grandma's house to make omelets tonight. Grandma used to make pancakes. I thought it was called dianbingdang, and it turned out to be Galanz's frying oven... This frying oven can also be directly turned on to preheat, and then the omelets can be stewed well, but the edges are easy to be scorched. It's about half a minute before you open it and have a look at the edges slightly scorched, and then you can turn them over But there's a disadvantage of this oven: it's too slow to heat even when the power is off for a minute, so it's very hot, so the omelet paste will solidify quickly and it's hard to bake thin omelet

11. 

    Step11:Omelet edge rati