Prepare 6 boiled eggs. I laid two wet napkins on the bottom of the outer pot of Datong rice cooker, then pressed the switch and jumped up to suffocate for 2 minutes. Soak in cold water immediately.

Peel the eggshell for later use.

Soak the kitchen cotton cloth (I use the kind of cotton bag that squeezes soybean milk) with water, wring it out by hand, and put it on the shutter for later use. Cotton cloth is a little wider than roller blinds.

Put the yolk in the basin.

Egg whites are placed on cotton cloth.

Add sugar and lime to the yolk (it must be added while it is hot).

Stir well by hand (be sure to use your hands, which will make the yolk thicker). Stir until very thick.

Like cream.

Cut the egg whites into small cubes with a knife.

Pour in the egg yolk.

Stir the egg whites and egg yolks with a fork.

Pull up both sides of the roller blind and make it into a long strip. Try to roll evenly.

The cloth on both sides is folded inward. Pull it in the direction of your body, it must be true and even.

Roll seaweed with a roller blind, and pull it in the direction of your body while rolling it, which is more compact. Fix the left and right centers with cotton thread.

Prepare a steamer that has been rolled, put it in the steamer, and steam on low heat 1 minute, 6 minutes.

Steam and cool for about 20 minutes.

Open the shutter. It's done.

Wet the knife with water and slice it. I wanted to keep my lunch box, but I ate it all at once.

Because of its pleasant appearance, dishes, banquets and picnics were all suitable in those days. Nothing in the world is perfect, just like people. Understand the ingredients, make good use of them and eat them in moderation.