Step 1: Beat the eggs into the bowl, wash the rape, cut in half, cut the coriander into sections, chop the onion, and slice the garlic.

Step 2: Add a little cooking wine and salt to the eggs and stir them up.

Step 3: Sprinkle a little onion and continue to stir.

Step 4: Pour a little oil into the pot and preheat it.

Step 5: Add the egg liquid and stir fry.

Step 6: Put the scrambled eggs into a bowl for later use.

Step 7: Dice the tomatoes.

Step 8: Pour the oil into the pot again.

Step 9: Add onion and garlic slices and saute.

Step 10: Add diced tomatoes.

Step 1 1: Add a small bowl of water and cook slowly with low heat.

Step 12: Add a little salt and soy sauce.

Step 13: finally, collect the juice over high fire and sprinkle the eggs.

Step 14: Turn off the fire, add the parsley section, and the brine is ready.

Step 15: Add water to the flour slowly and in a small amount, while stirring in one direction with chopsticks.

Step 16: Prepare the tip-picking board and chopsticks.

Step 17: Put the noodles on the picking board.

Step 18: Pick a little face with one hand, hold the pick-up board with the other hand, and draw the face outwards parallel with the pick-up chopsticks.

Step 19: Add water to the pot.

Step 20: After the water boils, remove the noodles.

Step 2 1: Boil noodles 1 min, and add spinach.

Step 22: Cook it for a while, then take it out and pour the tomato and egg marinade just made.