Eel egg salad sandwich

Ingredients: egg salad, lettuce, sliced cheese, sliced cucumber, eel and corn kernels.

Accessories: sugar-free yogurt and mayonnaise.

Steps:

1. Wash the ingredients for later use.

2. Cut the eel into pieces and put it in an air frying pan to bake at 18 degrees for 5 minutes.

3. Add appropriate amount of corn kernels and crab roe into the egg salad and stir for later use.

4. Spread the salad evenly on a slice of bread, and put one slice of cheese, two slices of eel, six slices of cucumber and one slice of lettuce in order.

5. Cover another slice of bread and wrap it tightly with plastic wrap.

6. Finally, cut the eel egg salad sandwich in half and put it on the plate.