Ingredients: leeks, eggs, ham, flour, water, salt

1, leeks soaked in water for 20 minutes, rinse, cut into 5 mm long thin section, ham cut into 5 mm square fine dice, two eggs into a bowl, add salt, with chopsticks, mix well

2, flour, water in a bowl made of watercolor starch, poured into the egg mixture and mix, add a little vegetable oil in a pan, heat to 80%. Add chopped leeks and chopped ham

3, mix well, put a little vegetable oil in a pan, heat to 80%. Pour in the leeks and eggs, rotate the pan, spread the egg mixture, and use a spatula to spread the leeks and ham

4, keep frying over low heat, until the egg mixture on the side of the pan has solidified, but the center of the egg mixture is still not solidified, lift the egg skin, rolled up to the middle of the egg skin to be rolled up into a tube, and then continue to fry over low heat until the egg skin is golden brown on both sides, and the spatula pressed down to the more solid, then you can start the pan

5, and then fry the egg skin to be golden brown. After the frying, use a sharp knife to cut the egg rolls into small pieces.