1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.

1. Separate the yellow eggs from the white eggs and put them in two bowls. Dice tomatoes, adjust starch, wash broccoli, and cut flowers at the top for later use. 2. Pour a little oil into the pot, heat it and spread it into small cakes. 3. Chop the souffle for later use. 4. Pour a little oil into the pot, heat it, pour in diced tomatoes, and stir-fry until it melts slightly. 5. Add appropriate amount of water and bring to a boil. 6.