1. Prepare a small handful of toon, wash and set aside. A small piece of old tofu, about 100 grams. There are also two eggs.
2. Bring water to a boil, add a spoonful of salt, and blanch the toon until it changes color.
3. Remove the cold and set aside.
4. Blanch the tofu too.
5. Chop toon, crush tofu, add appropriate amount of salt and sesame oil, mix well.
6. Beat the eggs with a little water starch. Water starch is added so that the spread of the omelette is not easy to break when rolled. Add a little salt and pepper and beat well.
7. Spread a little oil on the pan and don’t need to heat the pan too much.
8. Pour in the beaten eggs and spread them evenly.
9. When the eggs are not completely solidified, put the mixed fragrant\npile of tofu on the omelet. This way the filling and quiche\n will blend better. Of course, if the operation is difficult, you can\nfry the omelette completely and then move it to the chopping board for operation. \n\n
10. Roll it up and fry for a little while at the closing area.
11. Move to the cutting board, cut into pieces according to the shape you like, and put on a plate.
Tips:1. Toon contains a certain amount of nitrate and nitrite, so eat fresh ones, and fresh ones contain less. Then blanch it in boiling water to get rid of most of the nitrate. So, no matter what the cooking method, you must remember to blanch it. \n2. Add a little water starch when beating eggs to increase toughness
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