Hand-cooked Egg and Vegetable Breakfast
1.
Turn on a small fire and put directly into the frozen hand cakes.
2.
Wait for the bottom of the pie to harden before turning it over.
3.
Break up the eggs, add a little salt to the egg mixture, add the diced cucumber and chopped cherry tomatoes.
4.
When the cake is cooked, pour out, pour oil in the pan, pour in the egg liquid, and spread it into a cake.
5.
Leave the bottom oil in the pan, fry sausage, asparagus, and broccoli, sprinkle a little salt on the surface to improve the flavor.
6.
Finally, put soy sauce on the cake, sandwich the lettuce and omelet, and squeeze the sweet chili sauce on the surface to enhance the flavor.
Tips:
1. Take the hand cake directly out of the refrigerator and put it in the pan. Don't let it stand at room temperature, otherwise the cake will stick to the plastic wrap and it will be difficult to tear off.
2. The choice of vegetables is free.
3. You can use a small frying pan to serve directly on the table, and you can wash one less plate.