Cooking Steps

1. 

   Step1:Peel potatoes and cut them into boat shaped pieces. Dry them with kitchen paper and put them into a fresh-keeping bag / box. Add 1 tablespoon of salad oil, 1 tablespoon of salt and 1 / 2 teaspoon of black pepper. Add some red pepper. Shake / gras

2. 

   Step2:Spread tin paper on the baking tray. Pour potatoes into the oven and place them evenly without overlapping. Put them on the top of the oven that has been preheated in advance. Bake them at 180 ℃ for 20 minutes. Bake them at 220 ℃ for 15 minutes until they are colored

3. 

   Step3:Spread butter on the surface of toast. Heat the non stick pot. Pour in a little olive oil. Fry bacon, sausage and toast

4. 

   Step4:Put 3 eggs in a large bowl. Add 2 tablespoons of milk and some salt to taste. Beat evenly with chopsticks / fork

5. 

   Step5:Screen filtratio

6. 

   Step6:Add 10g salad oil / butter to the non stick pot. Heat it over medium and low heat until it is slightly hot. Drop it into the egg paste for 23S and it will solidify. Then pour in the filtered egg liquid and let the bottom of the egg liquid solidify slightly. Use chopsticks to quickly stir it from the outside to the inside, and shake the pan to make the egg liquid evenly heated

7. 

   Step7:When the egg liquid is half frozen, gently fold one side of the egg cake in half with a shove

8. 

   Step8:Push it to the edge of the pot. Turn the pan upside down and fold it into olive shape. Fry over medium and low heat for 1030 seconds. Then you can get out of the pot