1, scrambled eggs with green peppers:

Stir-fry the eggs for later use, cut off the green peppers to expose the tiger skin, pour in a spoonful of egg bean paste and half a spoonful of oyster sauce and stir well.

2, tomato eggs Flammulina velutipes:

Fry the eggs for later use. Peel the tomatoes and put them in the pot. Add water and boil until soft. Pour in Flammulina velutipes and eggs and add a spoonful of salt to taste.

3. Scrambled eggs with cabbage:

Prepare the cabbage to shreds, slice the ham, fry the eggs for later use, fry the ham until fragrant, add the cabbage and stir-fry until it is raw, add the eggs, add a spoonful of soy sauce and stir-fry out of the pan.

4. Eggs mixed with shrimp:

Put the eggs in cold water, cover and cook for 10 minute, spread the ginger onion, add the shrimps, pour the cooking wine twice, cover and cook for 5 minutes, peel the shells and put them in a bowl, take two spoonfuls of soy sauce, one spoonful of aged vinegar and half a spoonful of sesame oil, mix well, and pour in the sauce and mix well, then serve.