1. Blanch all vegetables in water (add a little oil and salt to brighten the vegetables) and drain. Add a little olive oil to the pot, add vegetables, simply season and stir fry.

2. Add a little olive oil to the pot, add vegetables, simply season and stir fry.

3. 1 egg, 1-2 tablespoons of water+1/4 teaspoons of salt (which can remove the fishy smell of eggs) and beat well. Spread a thin layer of base oil evenly on the pan, and the excess oil must be wiped off and poured into the egg mixture. The pot can be separated from the fire for a while to evenly distribute the egg liquid at the bottom of the pot, and then slowly heat it. Turn off the heat when the surface of the egg skin begins to condense. You can peel off the egg skin if it is a little cooler.

4. Leave the pot away from the fire for a while, evenly distribute the egg liquid at the bottom of the pot, and then heat it slowly. Turn off the heat when the surface of the egg skin begins to condense. You can peel off the egg skin if it is a little cooler.

5. Then roll the stuffing into the egg skin like ordinary spring cakes, roll it firmly, and then cut it into small portions.