1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry;

2. After the eggs are scattered, add a little salt to taste, fry them into egg skins in the pot and cut them into long strips;

3. Cut the ham and carrot into long strips, put them in a hot oil pan, fry until they are soft, and take them out for later use;

4. Take out two pieces of laver and spread it out, pour the rice on it and spread it out by hand, covering three-quarters of each corner of laver;

5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once;

6, roll up the purple cabbage, be sure to roll it tightly;

7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.