1. Use egg beater or chopsticks to break eggs in the same direction
2. Mix the milk, salt, relish and Japanese Chai fish soy sauce, and then sift through the filter screen
3. Drop a little salad oil into the square thick egg cooker, and evenly smear thin oil on the surface of the pan with kitchen paper
4. Fry the thick eggs in a gentle (medium and small heat) hot pot and keep it warm. When the pot is hot, pour in a proper amount of egg liquid and shake it gently to make the egg liquid evenly distributed on the pan surface. When the pan is fried to the degree of micro solidification on the half cooked surface, use chopsticks to turn it inside out. After rolling, gently push the eggs outside
5. Apply a thin layer of oil to the empty pan surface, pour in the egg liquid, and then gently move the newly fried egg upward so that the egg liquid is fully distributed on the pan surface. When the pan surface is half cooked, roll up and repeat the same steps in the same way until the egg liquid is used up or the required thickness is enough
6. After completion, put the thick egg on the bamboo curtain, wrap it, press it gently and shape it, and then slice it and dish it when it's cool