Ingredients preparation: shallots, eggs, salmon and shredded seaweed.

Practice:

Peel the salmon, cut it into small pieces, add ginger slices to remove fishy smell, marinate 10 minutes, chop the shallots, beat the eggs into egg liquid, put the marinated salmon into a complementary food machine, break it, add a proper amount of complementary food oil to the pan, add chopped chopped green onion to the salmon, turn off the fire after the salmon is cooked, add shredded seaweed and stir evenly, and brush the pan clean, so as to avoid burning the pan, then start the pan again and add auxiliary food. Sprinkle the fried salmon pieces evenly on the egg liquid. The egg liquid has basically solidified, and it starts to roll up from the edge. The omelet is slowly rolled up to the edge. After the roll is finished, it can be slowly fried for a while. You can gently rotate the whole egg roll. When both sides are golden and ripe, put it on the chopping board and cool it to warm, and then you can cut and plate it.

List of ingredients: 50g of salmon, 2 eggs, a section of shallots, a proper amount of shredded seaweed, a little ginger slices and a little supplementary oil.