Egg Filling

Egg Filling

1. Mix the noodles with spinach juice, cover with plastic wrap and let for 20 minutes.

2. Apply cooked oil to proof for 20 minutes.

3. Take a piece of about 60 grams of dough and divide it into 6 skin-evening agents.

4. Roll into a cake.

5. Brush cooked oil in the middle.

6. Cover with one and roll into a cake.

7. Heat the pan, put the cake in, and cook until it bulges in the middle.

8. Beat the eggs with salt.

9. Use chopsticks to pick up the bulging area and pour in egg wash.

10. Fried on both sides.

11. Put it on the disk.

12. Spread the soy sauce.

13. Cut the square ham into strips and fry until cooked.

14. Cucumber, green onion, red pepper changed to knife.

15. Put the ham and vegetables on the sauced pie, roll it up, and serve it on a plate.