1. Cold cucumber and egg shreds.

Ingredients: cucumber, eggs, garlic, salt, MSG, vinegar.

Method:

(1) Prepare two cucumbers, one egg, and cut the cucumber into shreds.

(2) Beat the eggs, spread them into thin egg pancakes, and cut the egg pancakes into shreds.

(3) Put cucumber shreds and egg shreds together, then add crushed garlic, salt, MSG, sugar, and vinegar, and stir evenly.

2. Soak eggs in vinegar.

Ingredients: white vinegar, eggs.

Method:

(1) Wash the eggs and make sure there is no dirt on the eggshells. Use a towel or paper towel to dry the eggs without any water.

(2) Prepare a small bottle with a sealing lid, pour rice vinegar (just cover the eggs), cover the lid, and seal for 24 hours.

(3) Open the lid after 24 hours. The eggshell has softened and the egg has expanded like a balloon. Use chopsticks to break the eggs gently, being careful not to spray the vinegar into your eyes.

(4) Stir the egg liquid and vinegar together and mix evenly. Replace the lid and seal for 24 hours before drinking.

3. Tomato and egg soup.

Ingredients: 1-2 tomatoes, 1 egg, dried shrimps, chopped green onions, seaweed, nostoc, a little each of ginger powder, salt, pepper, and sesame oil.

Method:

(1) Fill half a pot of water, put a little sea rice in the water, and bring to a boil.

(2) Beat the eggs, add a little chopped green onion, wash the tomatoes and cut them into slices (or small pieces).

(3) When the water boils, first pour the beaten eggs into the pot, stir slightly, and then pour in the chopped tomatoes.

(4) After the water boils again, turn down the heat and simmer for about 3 minutes. Add a little each of seaweed, nostoc, ginger powder, salt, and pepper, pour a few drops of sesame oil, and bring the soup to a boil over high heat. Turn off the heat and serve the tomato and egg soup.