1.

Beat the egg mixture evenly, add 100g starch, 50g water and appropriate amount of salt and mix well.

2.

Put aside the egg mixture, slice the tofu and fry until golden brown.

3.

Shred bean curd, Toona sinensis bud, bamboo shoot, pork, dried seaweed and auricularia.

4.

Shred onion and ginger, put them in the oil pan and stir-fry until fragrant.

5.

Put the meat first, stir-fry it before putting other ingredients, add some soy sauce, salt, sesame oil and monosodium glutamate, and be careful not to put Toona sinensis and leeks.

6.

After the filling is cooled, add Toona sinensis and leek and mix well.

7.

In the process of cooling the filling, the egg liquid can be made into egg pancakes.

8.

When the omelet is ready, wrap the stuffing.

9.

Roll up as shown.

10.

Put more oil in the oil pan, heat it to 70% to 80% heat, and fry it in spring rolls until golden brown.

1 1.

Out of the pot