Ham toast

1

Prepare the material you need。

2

A little hot oil in the pan, and the ham is fried to a micro-column。

3

It cuts the edges and then takes a film, which is placed on it, folds the film and presses it with a knife or hand。

4

Take a piece of toast and put it on the shampoo, with ham。

5

Squeeze the proper salad sauce。

6

Cover a piece of toast。

7

The two-storey toasts were rolled up, and finally, the stymied lacquer package was stereotyped。

8

And the eggs shall be scattered into a plate or bowl, and the dust shall be removed from the covering, and the egg shall be covered with egg fluid promptly。

9

And it shall be hot with a little salad oil, and it shall be boiled with a middle fire, and it shall be roasted with egg rolls。

10

A proper roll-over of the toast, so as to keep it evenly heated, can or can not be cut out of it by making it golden。

1. Make sure to press the toast firmly; this makes it easier to roll and results in a better texture. 2. A small amount of salad dressing may leak out when rolling. Do not wipe it off; roll it on plastic wrap and use the same wrap to shape it for a while. When you unwrap it, you will find that the dressing has been slowly absorbed by the outermost layer of toast. Then, coat it in egg wash and fry it for a more fragrant flavor. 3. Since the toast rolls are round, rotate them frequently while frying to ensure even heating; this will result in an even color. 4. If you don't have salad oil, olive oil, rapeseed oil, or similar oils are fine. However, do not use oils with a strong flavor like peanut oil or animal fats like lard for frying, as they will overpower the taste.