Tamagoyaki/Japanese Eggroll/ 伊亭玉子烧

大一大二的时候最爱的夜宵就是北街伊亭寿司的“鸡蛋卷儿”。软绵绵的塑料盒里垫着一片小生菜，摆上嫩嫩的“鸡蛋卷儿”，送到宿舍里还热乎乎的，一宿舍的人不要三十秒就给瓜分了，美味无穷。到了大四才知道这个东西叫玉子烧啊。毕业了以后短时间吃不到伊亭的鸡蛋卷儿了，毕竟杭州因为某峰会封城了嘛，就只好自己动手了......

用料  

Tamagoyaki/Japanese Eggroll/ 伊亭玉子烧的做法  

1. 敲开三个鸡蛋，打散，尽量打匀
   Whip your eggs.

2. 加盐1/4tsp
   Add salt to your whipped eggs, mix them.

3. 加牛奶3tbsp，搅匀
   Add milk to your whipped eggs, mix them.

4. 拿出玉子烧锅，电磁炉50度预热一会儿，用厨房纸蘸点油涂满锅子，倒入蛋液使其铺满盘子，等到半凝固的时候，用小铲子从上面往下卷，卷到最底下以后把整个卷推到上面。之后重复上面的步骤直到蛋液用完为止。
   your frying pan ( it has to be with teflon coating, otherwise your whipped egg will stick to the pan and your egg roll is doomed) on a stove or a electromagnetic stove and pre-warm it (with the MILDEST fire please).
   a kitchen paper towel in oil and wipe the pan with the paper towel so the pan can be covered with a thin layer of oil.
   proper amount of whipped eggs into the pan, make sure the whole pan is covered with the whipped eggs.
   for a few seconds and use a small spatula (It has to be a plastic or a wooden one so that it won't hurt the teflon coating) to roll the egg from top to bottom, and then push the roll to the top.
   Repeat step 2-4 until the whipped eggs are used up.

5. 捞出来，切块。
   Put it in a pan and cut it into slices.

小贴士

1.没有玉子烧锅其他涂teflon的平底锅也可以，别用陶瓷锅铁锅什么的，分分钟粘底，技术好的无视这条。
2.我用的电磁炉，因为现在的煤气灶火都特猛，温度非常难控制，电磁炉50度刚刚好，不会手忙脚乱。没有电磁炉只能用煤气炉的话，务必小火。
3.玉子烧有很多变体，深夜食堂加三温糖的，网友加火腿大葱的，各位可以根据自己的口味alter一下，毕竟下厨自己吃，不能苦了自己。
Writing an Asian recipe in English is extremely exhausting, pardon me if I made any silly mistakes in spelling or grammar or wording.