How to make delicious seaweed butter omelet is simple and easy, share it.

1. Put the butter, sugar and salt softened at room temperature into an oil-free and waterless container.

2. Stir the butter evenly with electric egg beater.

3. Pour in the egg liquid several times, stirring each time until the egg liquid is completely absorbed, and then add new egg liquid. Divide it into about ten times, and only pour about 20g of egg liquid each time.

4. If the amount of eggs is relatively large, there may be a little oil-water separation behind, then you can sieve a few grams of low flour (within the weight) and stir together, so that there will be no oil-water separation. However, it should be noted that every time you add the egg liquid, you must fully stir it. If there is a lot of oil-water separation, there is no remedy.

5. Pour the low flour and seaweed powder into the stirred butter and cut into uniform batter.

6. First, heat both sides of the omelet pan on the fire, and pour a proper amount of batter in the middle of the omelet pan. Note that because the pot should be buckled from the top, if the batter falls in the middle, it may not be good to have batter on it; You can pour a small amount of batter for the first time, feel how much batter your pot can bear, and then slowly increase the amount of batter later. Don't pour a lot of batter at once, it will leak everywhere.

7. Heat each side 1 min with low fire, change both sides, then open it to see the coloring situation, heat it as appropriate, and then take it off while it is hot and roll it into an egg roll. Be careful not to burn your paws.