Egg and ham sandwich

1

Pour two foreign eggs into a small bowl, add some salt and cooking wine, and stir well. Put about 2 tablespoons of oil in the pan. After the oil is heated, pour the eggs into the pan, stir fry immediately with a shovel, and turn off the heat immediately after the eggs are solidified.

2

Pour two foreign eggs into a small bowl, add some salt and cooking wine, and stir well. Put about 2 tablespoons of salad oil in a pan. After the oil is heated, pour the eggs into the pan, stir fry immediately with a shovel, and turn off the heat immediately after the eggs are solidified.

3

Slice peach and plum into two slices of toast skillfully, and cut off the bread crusts around it. Add all the ingredients in order-toast slices-ham slices-scrambled eggs-cheese slices-toast slices. After stacking it, use a large knife to cut it along the diagonal of the toast square, divide it into two triangle sandwiches, and wrap it in plastic wrap.

4

Heat in the microwave for 15-30 seconds to complete.

1. It is best to choose large foreign eggs for eggs. Small grass eggs do not taste good when fried.
2. Too little salad oil will make the eggs hard, and too much salad oil will be very greasy, so you must have the right amount.
3. It is best not to fry the eggs too hard and not spread them into egg cakes. The egg cakes are too hard and will affect the taste.
4. Slice toast must be made with delicate taste. The proficiency of peaches and plums and the proficiency of Manketon are good choices.
5. It is best to choose thin slices of ham, and slices of Baodi ham are a good choice.
6. When cutting the sandwich, be sure to press it with a knife, rather than cutting it back and forth, otherwise it will fall apart.
7. Don't put jam in. Jam and cheese slices are an awful combination.