Ingredients: 2 eggs, a little warm water, a few drops of cooking oil, soy sauce 1 spoon, half a spoon of vinegar and a few drops of sesame oil.

1. Break the eggs and mix well.

2. pour some warm water and continue to fight.

There will be many dogs during the fight. After stirring evenly, skim off the floating foam.

4. Pour it into a stew or a small bowl and drop a few drops of cooking oil.

5. Cover with a lid or plastic wrap to avoid bubbles. After the water is boiled, put it in a steamer and steam 15 minutes.

6. Mix soy sauce, balsamic vinegar and sesame oil with a little purified water to make a sauce. Pour the juice into the steamed egg custard.

scrambled eggs with tomatoes

Ingredients: 2 tomatoes, 2 eggs, 5 grams of onion, ginger, sugar and 3 grams of salt.

1. Beat the eggs into a bowl and break them up in one direction.

2. When the hot oil in the pot is about to smoke, pour in the beaten eggs.

3. Stir the eggs with a shovel immediately after they are put into the pot, so that all the eggs can absorb enough oil, stir-fry and hold them up.

4. Pour a proper amount of vegetable oil into the pot, stir-fry the shallots and ginger, and pour the chopped tomatoes.

5. When the tomatoes become soft and juicy, pour in scrambled eggs.

6. After the juice is completely soaked in the egg, add sugar and the salt can be cooked.

vegetable omelet

Ingredients: flour 100g, eggs 1 piece, a little salt, 25g carrots, leek leaves 15g, cold water 150g, and proper amount of vegetable oil.

1, beat the eggs evenly, cut the carrots into filaments, and cut the onions into chopped green onions for later use.

2. After adding cold water to the eggs, beat them evenly with chopsticks or an egg beater, then add flour and salt, stir them into a particle-free slurry, and finally add shredded carrots and chopped green onion.

3. Put the oil into the pot, shake it well and cover the bottom of the pot as much as possible. When the oil is hot, dig out the batter in the second step with a big rice spoon (two scoops) and pour it at the bottom of the pot. Spread the batter evenly while flowing, fry it on low heat until the bottom moves, and immediately turn it over for a while until both sides are golden.