1. Ingredients for tomato and egg soup noodles: 500 grams of dry rice noodles, 5 tomatoes, 3 eggs, appropriate amount of vegetable oil, a little chopped green onion, appropriate amount of light soy sauce, and appropriate amount of salt. Put 500 grams of dry rice noodles into a pot of cold water; bring to a boil over high heat, stirring the rice noodles from time to time to prevent them from sticking to the pot; after cooking for 4 minutes, turn off the heat, cover the lid, and simmer for 10 minutes without stirring any more; tomatoes and eggs are ready, the amount is OK Feel free to use more tomatoes to make the soup more sour and refreshing; cut the tomatoes into small pieces and break the eggs into a bowl; after simmering for 10 minutes, the rice noodles have absorbed enough water and are very soft, and the soup is almost gone and becomes very thick; Pour away the hot soup and rinse it with cold water several times until the rice noodles become whiter and softer. Pour an appropriate amount of vegetable oil into the wok and stir-fry the chopped green onion until fragrant. Add the tomatoes and stir-fry. Add an appropriate amount of salt and light soy sauce and stir-fry. After frying the soup, add hot water and bring to a boil over high heat; put the rice noodles into the pot, because the rice noodles are cold, it will take a few minutes for the soup in the pot to boil again; after the water boils, pour the beaten eggs into the pot , form beautiful egg flowers, sprinkle with some salt, sprinkle with chives, drizzle with a little sesame oil, and take it out of the pan.

2. Ingredients for preserved egg and chive porridge: appropriate amount of rice, appropriate amount of cold water, one preserved egg, one chive, and a little salt. Wash the rice and put it into the pot. After it boils over high heat, add a few drops of vegetable oil to prevent the pot from overflowing. Turn to medium to low heat and cook slowly. Prepare the preserved eggs and chives. After peeling the preserved eggs, cut them into pieces with a knife. If you don’t want to wash the chopping board, just do it. Cut in a bowl; mince the chives; when the rice porridge is cooked until thick, sprinkle an appropriate amount of salt, and after melting, turn off the heat; add the preserved egg cubes and minced chives to the pot, and stir evenly.