How to make egg skin sushi

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook well. Today I will show you how to make egg skin sushi. Let's learn it well.

1. Prepare all the ingredients as shown in the picture.

2. Heat the non-stick pan over high heat and pour in a teaspoon of salad oil. Don't add too much, otherwise it will be greasy. Shake the egg liquid from time to time and spread it evenly in the pan to form an omelet. It will be ready as shown in the picture.

3. No need to add oil to the pot. Pour the leftover rice into the pot, add chopped green onion and black sesame seeds, a small amount of salt and MSG. Stir well with chopsticks. When the rice is warm, serve.

4. Follow the order shown in the picture. Put the rice on the omelette and put the crab stick in the middle. If the rice is too thick, leave a strip on the side to prevent the rice from being squeezed out. If the rice is thin, fill it up according to the size of the omelette and roll it up. Note that the omelette and the bamboo curtain should be rolled evenly when rolling.

5. Cut the rolled sushi into pieces according to your preferred size.

6. Get back to normal as soon as possible.

Maybe you have eaten egg skin sushi before, but you never knew it was made like this. And since you are well aware of the real practices, what reason do you have to do it yourself? In this way, you will experience the true sweetness.