Beat the eggs into the bowl.
Step 4
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Add cooking wine and appropriate amount of water.
Step 5
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Add a little salt and beat the eggs.
Step 6
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Pour a little oil into the pot.
Step 7
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Scoop in a spoonful of chicken egg liquid. The egg skin must not be thick.
Step 8
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Be sure to fry it on low heat, and sprinkle with shredded Shanghai moss, crispy sausage and cheese before the egg liquid is completely solidified.
Step 9
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After rolling up, repeat the previous steps until all the egg liquid and materials are used up. Then put it aside to cool.
Step 10
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Now introduce the making of rice balls. Dice cabbage leaves, crispy sausage and mushrooms.
Step 1 1
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Chop shallots and garlic.
Step 12
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Pour oil into the pot.
Step 13
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Add onion and garlic and saute until fragrant.
Step 14
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Add the mushrooms.
Step 15
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Add the cabbage.
Step 16
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Stew the rice in advance and put it in.
Step 17
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Finally, add the crispy sausage.
Step 18
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Add salt.
Step 19
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A little cumin powder.
Step 20
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Stir-fry and let cool.
Step 2 1
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Use the triangular mold of rice balls to print the shape of rice balls.
Step 22
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Wrap a layer of seaweed and put it in the corner of the lunch box.
Step 23
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Next, prepare curry potatoes. Cut potatoes and carrots into small pieces.
Step 24
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Pour oil into the pot.
Step 25
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Add onion and saute until fragrant.
Step 26
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Add carrots.
Step 27
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Add potatoes.
Step 28
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Add half a bowl of water.
Step 29
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Add a piece of curry.
Step 30
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Simmer over low heat.
Step 3 1
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Drop the meatballs.
Step 32
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Just collect the juice.
Step 33
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The last little octopus is the simplest. Cut a section of crispy sausage directly into four pieces, don't cut it off.
Step 34
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Pour oil into the pan and fry until each side of the crispy sausage is brown and the mouth is open.
Step 35
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Put it in the lunch box ~