How to make double-color thick omelette

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. So, now let me introduce to you the method of double-color thick omelette

1. Separate the egg white and yolk of 2 eggs;

2. Add a little salt and beat separately;

3. Brush a little oil in the pan, pour in the egg white and spread evenly;

4. When the egg skin is about 70% solidified, roll up the egg skin;

5. Push the rolled egg skin aside, then pour in the egg white, and so on, until all the egg white is used up;

6. Pour in the egg yolk and spread evenly, roll up when it is 70% to 80% solidified;

7. Pour in the egg yolk, and so on, until all the egg yolks are used up;

8. The final rolled state;

9. Transfer to a cutting board;

10. Cut into pieces of the same width, and the two-color thick omelette is ready;

11. To make the dish look good, you can also do some beautification work: put the cross section of the thick omelette facing up and cut it diagonally;

12. Arrange them into a heart shape.

It is not complicated to make two-color thick omelette. I believe you will think so after reading the above carefully. Of course, if you want to taste your own craftsmanship, then please give it a try. Maybe you will feel a little "sour" the first time, but you will still taste a different kind of "sweetness".