1. For fried eggs, prepare the ingredients: eggs, minced garlic, chilli padi, chopped green onions, and salt. Boil the eggs in water, then peel them and cut them into four parts for later use. Mix flour and cornstarch in a ratio of 1:1, add an appropriate amount of water to make a paste, then sprinkle a little salt and cooking oil, mix well and let stand for 10 minutes. Heat the wok, pour in wide oil, and drop a little paste into the oil. If the paste floats quickly, it proves that the oil temperature is OK. Then wrap the eggs in the paste and fry them in the oil until the surface is golden brown. Take them out and heat the oil again. Fry again and drain. After turning off the heat, pour out the oil without turning on the fire. Use the remaining heat of the wok to add minced garlic and crushed chili peppers and stir-fry until fragrant. Add the eggs, sprinkle in a little pepper and salt and mix gently. Then add the chopped green onion and stir well. pot.

2. For the sweet wine and egg dumplings, prepare the raw materials: sweet wine, eggs, glutinous rice flour, and wolfberry. Pour the glutinous rice flour into warm water and knead it into a smooth dough, and then knead it into small glutinous rice balls. Bring water to a boil in a pot, add glutinous rice balls and cook until they float, then add appropriate amount of sweet wine and wolfberry and cook for two minutes. Finally, pour in the egg liquid and turn off the heat.

3. For egg pancakes, prepare the raw materials: eggs, flour, chopped green onion, and salt. Prepare an appropriate amount of flour, add the eggs and stir well. Then pour an appropriate amount of water and mix into a paste. Sprinkle an appropriate amount of salt and chopped green onion and mix well. Let sit for 10 minutes and set aside. Heat a pan and apply a thin layer of oil, pour in egg batter and spread evenly, fry until lightly browned, turn over and continue frying.