1. After the eggs are beaten, add a little salt and cooking wine, beat them evenly, and filter twice.
2. Brush a little salad oil in the pot, add egg liquid, and fry until cooked.
3. The taro is cleaned and peeled with a Nai porcelain knife. This peeling knife is very clean and not easy to oxidize. Then use a Nai porcelain knife to cut small pieces.
4. Put the taro in the steamer and heat for 20 minutes, then steam it.
5. Use a spoon to press and filter the taro into a fine taro puree.
6. Spread taro puree on the omelet and sprinkle with diced cranberries.
7. After rolling tightly, cut into small sections with a Nai porcelain knife.
Tips:1. After the egg liquid is filtered, bubbles can be eliminated.
2. It can also be served with Thai chutney.
