Materials:

50g leek, 2 eggs, 25g ham, 5g corn starch, 5 ml water14 teaspoon salt14 teaspoon.

1. Soak leek in clear water for 20 minutes, rinse, cut into 5 mm long segments, cut ham into 5 mm square dices, beat two eggs into a bowl, add salt, and stir evenly with chopsticks.

2. Put the corn starch and water into a bowl and stir it into water starch, then pour it into the egg mixture and stir well. Add chopped leek and ham.

3, mix well, put a little vegetable oil in the pot and burn it to 80% heat. Pour in leek eggs, turn the pan, spread out the egg liquid, and spread the leek and ham evenly with a spatula.

4. Continue to fry with low heat. When the egg liquid at the edge of the pot is solidified, but the egg liquid in the middle is still not solidified, lift the egg skin and roll it up to the middle. After the egg skin is rolled into a tube, continue to fry on low heat until the egg skin is golden on both sides. Press it down with a spatula and you can take the pot out.

5, after the pot, cut the egg roll into small pieces with a sharp knife.