Mix and stir the main ingredients evenly. Pot (the size and depth of the pot will affect the thickness and appearance, and I use a 18 cm non-stick pot). Add a tablespoon of oil (extra weight) to the hot pot. Then dip a wet towel in the bottom of the pot to cool down, then return to the furnace and turn to a low heat, and pour in the egg liquid.

Wrap chopsticks around quickly for about 1 minute, cover the lid and stew for about 7 minutes (don't half open the lid).

After opening the lid, slide it into the pot (you can take a plate of suitable size or use the lid directly), and don't touch it after turning off the fire for 30 seconds. Let it use the waste heat to slowly soften the center.

Put it on a plate, add fresh vegetables and sprinkle with cheese powder. Serve.