Cooking Steps

1. 

   Step1:Three eggs. Cut carrot and radish into fine grains. Cut scallion into scallion. The side dishes can be matched as you like. It can be replaced with pickled mustard seed, pepper seed and cucumber seed.

2. 

   Step2:Show me the dried radish. It's crispy and delicious. It's only a little spicy. If you don't like it, you can wash it in hot water. Squeeze the water and use it again.

3. 

   Step3:Add salt to the eggs and beat them into the liquid. Don't beat it too loose. The omelet will come out naturally white with a little protein later. It's more beautiful.

4. 

   Step4:Mix the beaten egg with dried radish, carrot and scallion. Put a small amount of oil in the pan. Slowly pour in the mixed egg mixture. Spread it evenly in the pan. Keep the heat medium.

5. 

   Step5:When the outer layer solidifies, you can slowly wrap the omelet from the outside to the inside. Turn over the spatula. The egg liquid will naturally expand and bond with the rolling process. When the rolling is to the end, the whole egg roll is basically ripe. Like to eat the tender one. Scoop up the omelet immediately. Like the one with more texture. Turn down the heat. Let the omelet stay in the pot for a while. You see, I have described so much. Actually, the whole omelet process only takes two or three minutes. I just want to describe it as carefully as possible. It's easy to understand. Hee hee hee.

6. 

   Step6:Cut the omelet into sections, and then serve it on a hot plate. Look at the color. Is there any wood? The white embellishment that looms inside is the effect that the albumen that does not have to be stirred to scatter intentionally builds. Most babies like the taste of sweet and sour. Mom might as well squeeze some ketchup aside. Dip in the omelet to eat.