Preparation materials: patterned egg skin, seaweed, cucumber, bacon, tamagoyaki

Step 1: Cut the tamagoyaki and cucumber into strips for later use.
Step 2: Pour some olive oil into the pan, then fry the bacon until it has a crispy feel, then take it out and drain the oil for later use.
Step 3: Spread a layer of patterned egg crust, and then put a piece of seaweed, and then put the ingredients of practice 1.2 in order, and roll it up like a sushi roll to complete it.