1, break the eggs and put them in the soup bowl. Add a little water, add starch (we use sweet potato powder made by my mother's family, so it is a bit granular), and add a little salt. Stir well. Heat the pan, pour in the vegetable oil, and add half the egg liquid when the oil is hot. Evenly smooth the bottom of the pot. When the egg skin floats slowly, it proves that it can be turned over. Fry twice. An omelet. Slice the omelet with a knife. Put water in the pot, add your favorite seasoning, boil, sprinkle with chopped green onion, and the aroma is fragrant.

2, flour+salt, beat an egg. Stir with chopsticks into snowflakes. Knead into dough. Press it into pieces with a dough press. When the dough becomes rough for the first time, it rolls up. Press it. Continue to press the dough, if it is not smooth enough, roll it up and press it, and then press the dough in the dough press. Repeat almost three or four times until smooth and firm. Sprinkle some flour and press into strips. Suppress noodles. To prevent the noodles from sticking to each other, sprinkle some flour and shake it. Boil water in a pot, add a little salt, peel and cook. After the noodles are taken out, code the vegetables, add seasoning or sauce and mix well.

3. Add a proper amount of water, add noodles and a proper amount of oil after the water boils, put the eggs in a bowl and stir, and add a small amount of salt. After the noodles are cooked, pour the stirred eggs into the pot, add salt and chicken essence, and continue to cook until the soup in the noodles becomes thick.