2-3 fans

A cucumber

Two eggs

carrot

A tablespoon of sesame paste.

Two tablespoons soy sauce

Three tablespoons of rice vinegar

A spoonful of sugar.

A spoonful of salt

How to make the classic Northeast cuisine look colorful?

The Tianjin vermicelli I bought tastes good.

Soak the vermicelli in hot water for about half an hour until the vermicelli becomes soft and feels a little stiff. Take it out to dry.

Take a small bowl, beat an egg in it and add a little salt.

Put a little oil in the pot and brush it evenly with a small brush, or spray a thin layer of sprayable vegetable oil on the pot.

This is what it looks like after spraying.

The eggs are scattered.

Heat the pot to 60% to 70% heat, pour the eggs into the fire tube, spread them evenly quickly, and continue heating with low heat.

Heat to peel all around, shovel a corner with a small shovel, put the shovel in and turn it over, then heat it for 10 second and take it out.

Fold the egg skin like this after cooking.

Cut into six or seven millimeters wide silk with a knife.

Add chopped carrots and shredded cucumbers.

Mix a sauce: 1 tablespoon sesame sauce, 1 tablespoon sugar, half a tablespoon salt, 2 tablespoons soy sauce and 3 tablespoons rice vinegar, and mix well. This sauce should be slightly salty, so it will be just salty when mixed with vegetables.

Pour in the sauce and stir well.