乳酪蛋卷（Cheesy Egg Roll)

元宵的到来也意味着新年的结束。
好多年没有回家过年，心里很不是滋味。
特别的想家人。
真的有最后一分钟买飞机票的冲动。
无奈孩子们才开学，难道真的又要翘课？
还好这里有妹妹和老公的姐姐及大姨；
团年饭还是挺热闹的。
接下来，朋友们都有办新春联欢和聚会，
日子也就不怎么难过了。
今天这家，明天那家的，
15 天里也把我养得胖嘟嘟的。
大鱼大肉吃多了， 连看到都退避三尺。
我对着冰箱里的食材，看了看，连煮都没兴趣。
那天要参加聚会，
真的不知道应该给朋友带点什么好。
结果，女儿给了这个建议 ～ cheesy egg roll
好吧！就来个简单便宜的鸡蛋卷。
也不管她会不会嫌弃我抠门了，
至少，小朋友会喜欢吧？

 Ingredients:

• 8 large eggs
• 50ml water
• 1tsp mirin
• 1tsp hondashi
• 1tsp sugar
• pinch of salt
• some shredded cheddar cheese
• vegetable oil for greasing

Method:

1. In a bowl mix together water and seasoning. Mix until sugar is diddolved.
2. crack in eggs and beat lightly.
3. Heat the pan, grease it with oil, and pour just enough egg mixture to make a thin egg sheet to cover the pan.
4. When the egg is semi-set, sprinkle with some cheddar cheese.
5. Use a spatular or chopsticks, roll the egg then push rolled egg to one egg of the pan.
6. Pour in more egg mixture and lift up the rolled section, cook till the surface almost dried. Sprinkle some cheddar cheese the roll up.
7. Repeat steps or another two more times.
8. Gently press the completed egg roll with a spatula to give it a firm rectangular shape.
9. Transfer egg roll to cutting board and when it is cooled, slice the roll into equal pieces.