Egg Ham Sandwich

Egg Ham Sandwich

1. Beat two foreign eggs into a small bowl, add some salt, cooking wine, and stir well. Put about 2 tablespoons of oil in the pan. After the oil is hot, pour the eggs into the pan and stir-fry with a spatula. When the eggs are solidified, turn off the heat immediately.

2. Beat two foreign eggs into a small bowl, add some salt, cooking wine, and stir well. Put about 2 tablespoons of salad oil in the pan. When the oil is hot, pour the eggs into the pan and stir-fry with a spatula. When the eggs are solidified, turn off the heat immediately.

3. Two slices of peaches and plums, sliced toast, and cut the crust around it. All the ingredients are stacked in order-toast slices-ham slices-scrambled eggs-cheese slices-toast slices. After stacking, use a large knife to cut along the diagonal of the toast square to divide into two triangular sandwiches and wrap them in plastic wrap.

4. Heat in the microwave for 15-30 seconds to complete.

Tips:

1. Eggs are best to choose large foreign eggs, small grass-fried eggs do not taste good.

2. Too little salad oil, eggs will be hard, too much oil will be very greasy, so the salad oil must be appropriate.

3. It is best not to fry the scrambled eggs too cooked, do not spread the egg pancakes, the egg pancakes are harder, which will affect the taste.

4. Sliced toast must choose delicate taste. Peach and plum ripeness and Mancodon ripeness are both good choices.

5. The best choice for ham slices is thin slices. Baodi ham slices are a good choice.

6. When cutting sandwiches, be sure to press and cut with a knife, not back and forth, or it will fall apart.

7. Don't put jam, jam and cheese slices are a super unpalatable combination.