1. Material picture.
2. Dice carrots, mince leek yellow, dice mushrooms, and cut corn kernels with a knife.
3. Add salt to the eggs and beat them up, soak the fried yuba in warm water, pick them up immediately, and chop them.
4. Heat the pan, add peanut oil, fry the corn kernels, then add the mushrooms and carrots. The vegetables are almost cooked. Finally, add the leek yellow, add salt and soy sauce and stir-fry evenly.
5. Add the soaked fried yuba and stir together evenly.
6. Put the peanut oil in the pan, pour the egg mixture, spread it evenly in the pan, and shake it from side to side until it feels almost cooked. You can turn off the heat. (The egg wrapper is thicker, so it won’t break easily.)
7. Add the fried vegetables to the egg crust. Don't add too much to the dish. Leave a gap around the egg crust. Otherwise, the wrapper will break easily and it will leak out when cut.
8. Roll up the egg crust, like a scallion pancake. Don't roll it too loosely to prevent it from leaking when it is cut, and the finished product will not look good.
9. Cut the rolled egg skin with a fruit knife.
10. The cut egg rolls are delicious and beautiful.
Tips:1 The egg wrapper is thick, so it will be better wrapped. 2 Don't wrap too much vegetables in the egg crust. 3Be careful when cutting, and be careful not to cut it badly. 4 Add fried yuba to taste better. 5 Other vegetables or meat can also be added.
