1. Beat two eggs, and then add three teaspoons of water starch to the eggs. Stir the eggs until they turn yellow and white. The pot is hot. Pour the egg juice into the pot. Keep turning over the pan, let the eggs extend out slowly, and make a big and thin omelet. After the cake is spread out, cut off the edge of the omelet with a knife and cut the omelet into diamonds. Then use fried egg slices. After the diamond-shaped egg roll is fluffy, take it out. The last step of wire drawing is to put some oil in the pot, then put some sugar in the oil and keep stirring until the sugar is boiled into brown sugar, then pour the fried egg slices into the pot and keep stirring until the egg slices are stained with sugar.

2. First find a big pot, put in 4-5 spoonfuls of sugar (according to personal taste, put more sugar if you like, and put more sugar than usual if you don't like it, so it's easy to paste), beat in an egg white, and then start arduous physical labor-stirring! Stir until the foam becomes pulp. Heat oil in a pan, add peanuts and stir-fry thoroughly. When the peanuts are ripe, be sure to drain the oil quickly and pour it into the basin where the egg liquid has just been stirred. Now, continue to stir with chopsticks. You will see that it is steaming, and the egg sugar solution is gradually wrapped around the red skin of peanuts. Now all you have to do is keep stirring until the temperature cools, the egg liquid is evenly wrapped and the peanuts don't stick together.