1. Wash and peel the potatoes, cut into small pieces and steam them. Use a fork to press them into mashed potatoes. I steamed them in a rice cooker. The potatoes are steamed on top and an egg on the bottom is just cooked together.
2. Wash the shrimps, peel off the shells and remove the intestines. Marinate with a little cooking wine, salt and black pepper for 10 minutes
3. 25 grams of carrots, peeled, washed, boiled in water for two minutes, crushed with a blender or chopped with a knife
4. The boiled eggs are shelled and the egg whites chopped (cut as small as possible)
5. Add the egg yolk to the chubby salad dressing (egg yolk flavor), stir well until there are no large particles
6. After the water is boiled, put the marinated shrimp, cooked and remove
7. Save 4 shrimps for later use, chop the others with a knife
8. 4 shrimps and stir well with Chobe salad dressing
9. Add shredded shrimps, egg whites, chopped carrots, 3 tablespoons of milk, a little black pepper, and egg yolk paste into the mashed potatoes and stir well. If the egg whites were cut too large at the time, you can press them with a fork.
10. Two slices of toast are stacked together and cut off the side of a circle of toast with a knife, and cut together will be the same size
11. Cut one of the pieces into the shape of the picture
12. Put a slice of toast first, then take the slice of toast that was cut out just now, find a few slices that are the same as the picture, and stack them on top of the slice of toast.
13. Put the mashed potatoes mixed in step 9 in the empty space of the toast
14. Then stack the remaining slices of sliced toast on top of the mashed potatoes just now
15. Also put the mashed potatoes in the empty space of the toast
16. Finally put on the shrimp salad dressing of step 8
