Egg Ham Roll
1.
Prepare ingredients: 4 eggs, a little diced ham, and chopped green onions over low heat.
2.
Separate the egg whites and egg yolks, beat them up, add diced ham to the yolks, and add minced green onions to the egg whites.
3.
Fried egg white scallion pancake and ham egg yolk pancake respectively. Essentials: Heat a non-stick pan, add oil to heat, and pour all the oil into a dry bowl for later use. At this time, turn off the fire to the minimum, pour in the egg white and shallot liquid, rotate the pan to make the egg liquid thickness evenly distributed, low heat and slow Fry, use a spatula to separate the egg white from the pan, shake the pan again, and fry the egg white cake on the reverse side. Repeat this action to fry the egg yolk cake on both sides. (Note: For omelets, no excess oil should be left in the pan, and the fire must be minimum, otherwise the egg liquid will bubble)
4.
Put the egg white pie on the bottom, and the egg yolk pie on the top, roll gently, press, cut off the excess at both ends, shape it, squeeze the tomato sauce, put it on the plate, and the egg ham roll is ready.
