1 Preparation: eggs, persimmons, sugar, salt, chopped green onion, pepper noodles and cooking wine. For example, 3 eggs with 2 medium-sized persimmons or 1 extra large persimmons are all good. Persimmons are not easy to have too many or too few. Less soup, more soup will taste like persimmon sauce. Persimmons should be ripe, juicy and hard. The addition of sugar depends on what flavor you like. If you like sour spots, add less sugar, otherwise add more. Salt should be in moderation! Otherwise, the cooked food will be very bitter.

2 Preliminary processing:

Add chopped green onion to eggs, add a little pepper and wine to break them (add ingredients to remove the fishy smell of eggs); Cut the persimmon into pieces and be careful not to waste persimmon soup.

3 stir fry:

Put oil first, scrambled eggs. It's not easy. There's too much oil. Eating too much will have the oily taste of soybean oil, which will affect the taste. Heat the oil, the heat is over 50%. When the eggs are fried, don't stir too much and don't break them too much. Stir fry the egg mixture thoroughly. After the immature egg liquid is cooked in the soup, it tastes like eggs after serving!

When the eggs in pot B are just cooked, put the cut persimmons, add sugar, salt and chicken essence, and then stir-fry the persimmons under the spoon. Don't turn when you are just frying, keep the fire medium and heat the persimmon quickly. When the soup comes out, turn the eggs and persimmons over and stir them, and stick the persimmons to the pot as well as possible. Then cover the pot and simmer. Be careful not to add water. Vegetables will ripen in chunks, especially persimmons with a lot of soup. After the persimmon soup in the pot is fully cooked, it can be cooked. Be careful not to heat it for too long, otherwise the persimmon will become pulpy and affect the taste.

These are all my methods. The soup is thick, sweet and sour, ruddy in color and fluffy in juice. Hit me if it doesn't taste good!