How to make egg and salmon rice balls

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  1.Prepare the ingredients

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  2. Cut asparagus into sections and blanch them for 2 minutes

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  3. Fry the salmon.If you like to eat it raw, don’t fry it

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  4. Beat the slow-laying fresh eggs, heat the pan with cold oil, and pour in the egg liquid
  The slow-laying fresh eggs are sterile eggs and are very safe for babies to eat.Rest assured

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  5. Rolled up in a semi-solidified state, slow-produced fresh eggs are sterile and can be eaten raw.Eggs, so you don’t have to wait until they are cooked before rolling the egg rolls

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  6. Put the prepared ingredients on the plate Reserve for later use

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  7. Add a little sushi vinegar to hot rice and stir well

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  8.Put the plastic wrap flat, place half of the rice on the plastic wrap, and flatten it evenly with your palms

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  9.Put in salmon

• 10.Egg Rolls with Asparagus

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  11. Wrap the plastic wrap again Get up, hold it tightly, and the rice will naturally form into balls

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  12.The surface is covered with shredded nori

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  13.Cut and eat

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  14.Finished product picture