Cooking Steps

1. 

   Step1:Prepare ingredients - three references.

2. 

   Step2:First pour the soybeans that have been soaked all night into the soymilk machine. Add pure water. Press the wet bean key to beat the soymilk.

3. 

   Step3:After the soymilk is cooked, filter it with gauze net and pour it into the boiling pot. Heat the soymilk over low heat. Then turn off the heat.

4. 

   Step4:Pour into the container and allow to stand at 80 degrees.

5. 

   Step5:Add 3G of internal fat into warm water to dissolve. Pour into 80 degree soymilk. Cover and simmer for 20 minutes.

6. 

   Step6:Heat the oil in a pan. Put three eggs in. Fry them on both sides. Put them on a plate for later use.

7. 

   Step7:Cut the luncheon meat into thin strips. Fry it in the oil pan until it changes color slightly. Take it out for use.

8. 

   Step8:Wash the asparagus. Blanch it in a boiling pot. Remove and set aside.

9. 

   Step9:Put peanuts in the oil pan. Stir fry until crispy.

10. 

    Step10:Preheat the electric cake with a bell. Put in the handgrip cake. Fry until both sides are golden and crispy.

11. 

    Step11:Spread the pancakes on a flat plate. Add asparagus, ham sticks, fried eggs and scallions. Sprinkle with ketchup and mustard. Roll them up.

12. 

    Step12:Slash a knife in the middle. Put it in the plate.

13. 

    Step13:Heat the oil in the wok. Stir in the scallion. Add water and boil.

14. 

    Step14:Pour in the egg mixture. Stir well. Tear the laver into small pieces. Add in the soup. Add in the wet starch and stir. Finally add a little salt to make the marinade.

15. 

    Step15:Dig the bean curd into the bowl. Add the onion, coriander and marinade. Sprinkle the peanuts on it.

16. 

    Step16:This breakfast has the flavor of eggs and ham.

17. 

    Step17:It's also salty and fragrant. It's delicious.