Eggs, bacon, ham, chopped green onion, black pepper, salt and salad oil.

working methods

1. Prepare materials

2. Put the bacon in a non-stick pan and fry it on both sides (there is no need to add oil in the pan, so the bacon itself has oil, so it should be fried thoroughly, because the bacon itself is raw).

3. Beat eggs with chopped green onion, black pepper and a little salt (chopped green onion and black pepper are added to remove the smell of eggs. Add little or no salt, because the bacon itself is salty, you can add a little water, and the fried egg skin will be more tender and not fragile when rolled up.)

4. There is no need to add oil to the non-stick pan, and the egg skin is coated with oil for frying bacon. Put the egg mixture into a non-stick pan and shake the pan to disperse it evenly. Fry on low heat until the egg skin is slightly solidified.

When the egg skin is not completely solidified, add bacon and fry for a while. When the egg skin is almost solidified, use a shovel to help roll up the egg roll. After it is rolled up, fry it slightly on both sides to prevent the inside of the egg roll from being cooked, and also to make the egg roll better shaped (when frying, it must be simmered. Otherwise, the egg skin will burn easily. Don't fry the egg skin too hard, or it will break easily when rolled up. It will be hot when rolling, so you can turn off the fire first, and it will be much better to roll with a shovel.)

6. Ham is processed in the same way as bacon, and rolled into an egg roll (ham has no bacon oil. You can add some salad oil when frying eggs. It is best to wipe the non-stick pan with kitchen paper. ) 7. After the egg roll is slightly cold, cut it into pieces and put it on a plate.