Cooking Steps

1. 

   Step1:Blanch the peas and corn with boiling water. Take it up for use. Break up the eggs. Cut the Sichuan sausage, cucumber and carrot into small dices with large grains of rice. Heat the pot and pour in the right amount of rapeseed oil. Put two or three slices of garlic, green onion and white (shredded). Stir fry the hot peas and corn. Stir twice and pour in the diced vegetables, sausage foam, stir fry to produce the fragrance. Put in salt, chicken essence and sesame oil (according to your own taste). Stir fry It will be ready in ten second

2. 

   Step2:Prepare the non stick pot to heat and put in a proper amount of rapeseed oil. Turn on the oil quickly and evenly until the egg liquid is turned on (turn off the heat after the oil is turned on, and then pour in the egg liquid, so as not to scorch the egg skin and affect the appearance. During this period, it is not necessary to turn over the non stick pot. The fire power can be adjusted slowly according to the situation. You can turn on the medium heat and hold the non stick pot in the air and shake it according to the degree of solidification of the egg liquid. In this way, the non solidified egg liquid on the surface flows to the surrounding area Make the eggs almost the same degree of maturity). Put the stuffing just made in the middle of the egg shell. Wrap the stuffing around the egg shell.

3. 

   Step3:(turn it upside down and squeeze in ketchup. The delicious egg bun will be out of the pot.