1. Prepare the ingredients.
2. The potatoes are peeled and sliced and steamed in a pot.
3. Juice the purple cabbage and green vegetables separately, and save the remaining puree for later use.
4. The egg white and yolk are separated.
5. Put the egg white into the appropriate amount of corn starch.
6. Stir evenly without particles.
7. Divide into three portions, one with vegetable juice (green) and one with purple cabbage juice (blue).
8. Beat the egg yolks in two portions and add the purple cabbage juice (coffee color).
9. Spread a thin layer of oil in a non-stick pan, and fry the omelets one by one.
10. Use a flower mold to press out the shape.
11. Dice carrots, shiitake mushrooms, and green beans.
12. Press the steamed potatoes into puree, add vegetable puree and purple cabbage puree and mix well.
13. Put oil in the pan, add carrots, shiitake mushrooms, and green peas when the oil is hot and stir fry.
14. Add Xinhe soybean paste and potato and vegetable mash, add salt and chicken essence and fry until cooked.
15. Take the cut egg wrapper and pack it into the mashed potatoes and fold it in half, because the mashed potatoes are sticky and can easily stick to the egg wrapper.
16. Use a mold to press the kelp out of expression and place your arms on the egg dumplings.
17. The leftover egg skin scraps are rolled into flowers and placed in the middle.
Tips:If you use minced meat, it needs to be fried or steamed after being wrapped.
