Eggs? one

Flour? Proper amount

Chopped green onion? Proper amount

Salt? Proper amount

Carrot powder (unnecessary)? Proper amount

Spinach/celery powder (not needed)? Proper amount

Oil? a little bit

Water? Proper amount

working methods

Preparation materials: onion, carrot, spinach/celery/other vegetables. (Carrots and spinach can be omitted. My father has a high demand for color matching, so he should add them. ) Onions must have my feelings, because they are fragrant. Actually, you can do it at home without adding it Making batter: First, beat the eggs into flour, add salt and water and mix well. Add various powders and stir well. You don't need to break the flour before adding it, because it will be broken sooner or later. I don't know what containers are used for porridge, steamed rice and braised rice at home. Anyway, my home is a pot cover, and the pot cover is one liter per can. According to my observation, my father used almost one and a half cylinders. One and a half eggs in a jar. Add eggs according to the amount of noodles.

Spoon a spoonful of batter into the pot. The number of scoops depends on the size of the pot.

Turn the pan and turn the oil stand around.

Turn the pan as shown. The trick my dad gave me was to pour the batter in the middle of the pot and gently turn it into a circle. Don't scoop too much, it will thicken easily and won't get better. You can scoop a little more where it is not round. Practice hard ~

Turn over. A little frying will have a white edge. See the little white border next to it? Turn over with your hands. If you wash your hands.

As the name implies, oil stalls have to use oil. Come on. I put a little oil under my spoon in the middle of the oil stall, and the area doesn't need to be too large. Oil is for non-stick, but the oil stand of my recipe is absolutely non-stick. You don't have to refuel if you don't like it. Eat a healthy diet with less oil and salt.

Turn it over and oil it. Remember it's a little bit.

Cover the pot and stew for a while, turn the noodles over a few times and take out the pot. It can be wrapped with all kinds of silk. The wrapping method refers to shredded pork with Beijing sauce. Shredded cold dishes and shredded hot dishes are ok. Look at personal preferences.

Wash the pot. The pot really doesn't touch at all ~