1. Raw material spare
2. Clean the eggs
3. Put the eggs in the egg cooker, choose well-cooked
4. Cut broccoli into small pieces and blanch them until cooked. (Add a small amount of salt and a few drops of oil to the blanched pot.)
5. Blanched cooked corn kernels, peas and diced carrots
6. Remove the blanched vegetables and set aside
7. Hard-boiled eggs, with the outer skin removed
8. Cut at two thirds
9. Remove the yolk
10. Finely chop excess egg whites for later use
11. Press into small pieces of egg yolks, egg whites and vegetable pieces into the plate
12. Add two small spoons of salad dressing, a small amount of black pepper and salt
13. Stir well
14. Make the egg whites into the cup and put it on the plate (to make the bottom stand, cut flat at the bottom of the egg cup.)
15. Fill in the evenly mixed salad
16. Just decorate with broccoli
