Crispy egg roll

1. I use a relatively large amount of egg yolks, which is 3 egg yolks per whole egg, with a total weight of 130 grams. I can also use whole eggs for all of them. Put eggs and sugar in a bowl.

2. Pour in walnut oil.

3. Stir well and add half a lemon juice to remove the fishy smell and enhance the flavor.

4. Add low gluten flour and mix well, then add black sesame seeds and mix well.

5. Heat the pan slightly and remove it from the fire. Spoon a spoonful of Chicken rolls paste into the pan. Do not set it on fire. Cover it with oil paper first, and flatten and thin the Chicken rolls paste with the loose bottom of the cake mold. Be sure to press it off the heat, you can press it evenly without burning or sticking to the pot.

6. Flatten and put it on the fire, slowly fry and grill over low heat, and remove the oil paper when it has small bubbles.

After frying one side, flip it over and continue frying, frying both sides for about 4-5 minutes. Be sure to reduce the heat and continuously rotate it to ensure even heating.

After frying, roll it up with chopsticks while it's hot, and let it cool to make it crispy.