1Wash and peel lettuce and dice with scallions and red peppers.
2Mix the eggs with milk, salt and white pepper.
3Stir bamboo shoots, scallions and red peppers in the egg mixture.
4Brush a little oil in the pan, heat it and turn off the fire. Pour some egg liquid into the pan. Turn the pan to make the egg liquid spread evenly. Turn the pan on a small fire (cover can be added) until the surface of the egg liquid does not flow slightly. That is, roll the egg roll from one side to leave a small part. Then push the egg roll to the end of the pan. Turn off the fire and pour it into the egg liquid. Connect with the remaining small part and repeat it. Step by step until all the eggs are used up.
5Remove the egg roll and cut it into sections. Serve with tomato sauce or thousand island sauce if you like.
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