1. Cut chicken breast into small pieces.
2. Mash the cooking machine.
3. Add salt, white pepper and chicken essence.
4. Add in the egg white and stir well.
5. Add shredded scallion and ginger into hot water, make it into scallion and ginger water and cool it.
6. Slowly add the minced chicken and stir in one direction.
7. Add a little starch and salt to the egg and mix well.
8. Spread a little oil on the pan (never more), pour the egg liquid into it, and make it into a thin omelet. The fire should not be too big, and the omelet can be taken out when it solidifies. The omelet will not look good when it's fried, and it's easy to break.
9. Put a little starch on the top of the egg skin, and put the seaweed on the egg skin.
10. Put the chicken Antler on the seaweed, cover with a layer of fresh-keeping film, and use a rolling pin to roll it flat.
11. Cut cucumber and carrot into strips.
12. Put one carrot and one cucumber at each end.
13. Roll up from both ends. Roll to the center.
14. Wrap it with tin paper. When you wrap it, it should be tight. Only in this way can you have a shape.
15. Boil water in the pot and steam for 15 minutes.
16. Remove the tin paper, and brush the surface with oil to prevent dryness.
17. Slice when eating.