Accessories: carrots (50g), peas (50g), onions (50g) and bamboo shoots (50g).

Seasoning: starch (pea) (5g), sugar (3g), sesame oil (3g), ginger juice (5g), monosodium glutamate (1g), salt (3g) and cumin (20g).

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Production process editor

1. Wash carrots, bamboo shoots and onions, cut them into cubes, and cut fresh ginger into powder.

2. Beat the eggs into a bowl (don't stir), add lard to the wok, and when it is 60% hot, pour the eggs into the oil and lie down. When both sides are fried to apricot yellow, pour out, change the edge of the ribs, and then plate them according to the original shape.

3. Leave the bottom oil in the original pot, add fresh ginger, bamboo shoots, diced carrots, diced onions, peas and a spoonful of soup, then add refined salt, sugar and monosodium glutamate to adjust the taste, thicken with starch, pour sesame oil on the changed egg noodles.

Red sweet pepper 1/6 yellow sweet pepper 1/6 green pepper 1/6 onion 1/4 fresh milk 15㏄ salt, black pepper and olive oil.

Production method editing

1. Shred red and yellow sweet peppers, green peppers and onions for later use.

2. Put the olive oil into the pot and stir-fry the materials with medium heat for about 1 min.

3. Beat the eggs in a bowl, add the ingredients fried in step 2, Chevrolet cheese slices, fresh milk, salt and black pepper and mix well.

4. Put olive oil in the pot, heat it on low heat, then pour in the egg material of method 3 and fry until both sides are cooked.