Cooking Steps

1. 

   Step1:Dice the ham and shallot. Set aside. Marinate the fish flower in 150ml boiling water for 2 minutes. After filtering, it is a simple version of Japanese sou

2. 

   Step2:Break up the eggs gently. Filter the large protein agglomerate. Make the thick eggs taste more tende

3. 

   Step3:Filter the egg liquid. Add diced ham, shallot, 40ml Japanese high soup, 1 teaspoon of relish, 1 / 2 teaspoon of salt and 1 / 2 teaspoon of sugar and mix well

4. 

   Step4:Evenly spread a layer of oil on the bottom of the pot with the kitchen paper soaked in oil. Heat it over a small fire and pour in 1 / 3 of the egg liquid. When the bottom is slightly solidified, quickly mix with chopsticks to make the egg liquid evenly heated and the entrance more tender. When the egg liquid is half solidified, use chopsticks to fold the egg roll from the top of the pot into 3 rolls

5. 

   Step5:Push the omelet to the top of the pan. Continue to coat the pan with cooking oil to prevent sticking. Pour in 1 / 3 of the egg mixture

6. 

   Step6:Repeat the operation just now. When the egg liquid is half solidified, roll it up from the top to the inside

7. 

   Step7:Repeat step 5. Use a scraper to heat the fried eggs and press them gently to shape them

8. 

   Step8:Burn the thick egg on the sushi bamboo curtain while it's hot. Roll it up with the bamboo curtain and press it gently to shape it

9. 

   Step9:After a little cooling, just cut the piec