Three eggs.

Small segments of Changbai radish

A little chopped green onion

Weiao 1 spoon

Half a spoonful of soy sauce

1 teaspoon bonito powder

Sugar 1 teaspoon

2 tablespoons cold boiled water

1. Prepare ingredients.

2. Cut the radish into sections, peel it and grind it into mud.

3. Pinch off the water with your fingers.

4. Put a little chopped green onion after serving.

5. Beat 3 eggs evenly, add 1 teaspoon bonito powder, 1 teaspoon glutinous rice, 2 teaspoons cold boiled water, half teaspoon light soy sauce and 1 teaspoon white sugar, and mix the egg liquid and seasoning evenly.

6. Brush the pan with thin oil.

7. Brush the pan with thin oil and pour in 2/3 egg liquid.

8. When the egg liquid is semi-solidified, roll up the egg from above.

9. Roll the eggs to one side of the pot.

10. Pour 1/3 egg liquid, and try to let part of the egg liquid flow to the bottom of the newly rolled egg roll, which is beneficial to the full connection of eggs.

1 1. It is also rolled up after the egg liquid is semi-solidified.

12. Put the finished egg roll on the shaping container.

13. Gently roll up the bamboo curtain for setting.

14. Cut the shaped egg roll into small pieces of1cm ~10.5, and put it on a plate for eating. When you enjoy it, you can pour a little soy sauce on the radish paste, and the egg roll is more delicious when dipped in the radish paste.