1. Blanch the vegetables in water (add a little oil and salt to the water so that the color of the vegetables will be brighter) and drain the water. Add a little olive oil to the pot, add vegetables, season briefly and stir-fry.

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

3. Beat 1 egg with 1-2 tablespoons of water + 1/4 teaspoon of salt (to remove the fishy smell of the eggs). Apply a thin layer of base oil to the pan, evenly, be sure to wipe off excess oil, and pour in the egg liquid. The pot can be removed from the heat for a while to evenly distribute the egg liquid on the bottom of the pot, and then heat slowly. Turn off the heat when condensation begins to appear on the surface of the egg skin. When it cools down slightly, you can peel off the egg skin.

4. The pot can be removed from the fire for a while to evenly distribute the egg liquid on the bottom of the pot, and then heat it slowly. Turn off the heat when condensation begins to appear on the surface of the egg skin. When it cools down slightly, you can peel off the egg skin.

5. Then roll the filling into the egg skin in the same way as ordinary spring pancakes, roll it firmly, and then cut it into small portions.