1. Add 1 egg to sugar and stir.
2. Add a little flour and mix well. If it is too dry, pour some water.
3. Adjust the paste to a streamlined paste.
4. The flesh is loose, and the seaweed is cut into slightly wider strips.
5. Take a small pot, I use a yuzi pot, or a round frying pan, just cut off the four sides when the crust comes out.
6. Put a little oil in the pot, pour the mixed paste into the pot, don't turn on the fire first, flatten the paste, and open the fire. If you turn on the fire first, the paste will soon become too thick.
7. Scrape off with a spatula when the paste is bubbling.
8. Cut the dough into strips with a knife.
9. Prepare the salad dressing.
10. Squeeze the dough with the salad dressing.
11. Cover the seaweed.
12. Squeeze the salad dressing on the reverse side of the dough.
13. It doesn't take much to put on the pork floss.
14. Roll it up.
15. No need to bake, no need to steam, high value, super cute.
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