Various materials can be placed in the egg liquid according to personal preference. Breakfast, lunch, and outings are all good choices.
Beat the eggs into a large bowl, add natto, cooking wine, salt, soy sauce, chopped green onions and stir.
Put a little oil into the frying pan and pour 1/3 of the egg into the pan after heating over medium heat. Turn the pan to allow the egg to be evenly spread over the wok.
After the surface of the egg is slightly dry, pick up the pot, or turn to a small fire, use a spatula or chopsticks to roll a little volume from the opposite edge of the egg to your own direction, because it has to be rolled twice, so it is the first. It doesn't matter if the shape of the secondary volume is not very neat.
Wait until the egg liquid is rolled to the edge of the pot (that is, the nearest place, can not be rolled again), and push the egg roll to the other side of the pot. Find a piece of oil-absorbing paper towel and stack it into small pieces. Dip the oil and wipe the wok. Pour 1/2 of the remaining egg liquid into the wok. Turn the wok and use a spatula to lift the rolled egg roll so that the egg liquid is spread over the entire pot.
After the surface of the egg liquid that has been poured for the second time is slightly dried, use a spatula to scroll a little bit in your direction, so that the egg roll is stained with the second egg liquid to form a more neat and larger egg roll. .
After the egg roll is rolled to the edge of the pot, push it to the other side of the pot. After wiping the pot with a paper towel, pour all the remaining egg liquid. The same method is also used to roll up the egg roll. In the meantime, you can use a shovel to pat it to help shape it. After the roll is finished, burn each side on the pan for 10 seconds to bring a light paste.
It is cut into equal-sized squares and ready to eat.