1, tomato 450g, Flammulina velutipes 150g, one egg, two spoonfuls of tomato sauce, three spoonfuls of salt (flat spoon), one spoonful of white pepper (flat spoon), 700ml of water, three spoonfuls of starch mixed with a little water, two cloves of garlic and one onion.

2. Practice: break the eggs, cut the tomatoes into small pieces, wash the Flammulina velutipes and tear them in half, cut the garlic and onion into sections and divide them into green ones for later use. Stir-fry leeks and garlic in the pan.

3. Stir-fry the tomatoes, stir-fry the red soup, pour 700 ml of water, add two spoonfuls of tomato sauce to the fire, add Flammulina velutipes after the water boils, add one teaspoon of white pepper and three teaspoons of salt.

4. Pour in water starch and pour in egg liquid in small circles. If you want the egg liquid to be fine, pour the egg liquid and stir it in the pot with chopsticks. The egg liquid is basically solidified and sprinkled with chopped green onion.