Another way to eat taro!
Wash the steamed bun and put it in the steamer. Steam for 25-30 minutes and steam.
After steaming, peel off the skin and use a spoon to make it into a mud. The finer the better.
Eggs are beaten with 2g of salt and evenly filtered with a filter, so that the egg skin will be more delicate and smooth.
Heat the pot with a small heat, add a little oil, then pour the egg into the egg and slowly fry
After slowly frying, use a spatula to shovel up the side, turn off the fire and use the remaining temperature, and rise in one minute.
Spread the fried quiche on the chopping board, evenly spread the crushed mud, pick it up and roll it to the other side.
Until the whole egg roll is finished
After the volume is rolled, you can eat it evenly and cut it into your favorite size.
Cut the side of the back
1. The egg liquid must be filtered once, so that the egg skin will be fine and not foamy. 2. When frying the egg skin, try to make it with a small fire.