1. Ingredients: Eggs (4), scallions (3). Seasoning: salt (1/3 tablespoon), oil (6 tablespoons).

2. Wash the green onions and remove the whites, cut the green onions into chopped green onions and put them into a large glass bowl.

3: Beat four eggs, tilt the glass bowl to 45 degrees, and using chopsticks in one direction, quickly whisk the eggs and scallions until the egg mixture is thick.

4: Heat a wok until all the water in the wok has evaporated, about 1 minute. Add 6 tablespoons of the oil to the wok, swirl the wok to coat the entire surface of the wok, then reduce the heat to low and pour in the egg mixture.

5. Quickly stir-fry the egg mixture in one direction, and after about 1 minute, the egg mixture will solidify, then hurry up and start the pan, so as not to overcook the scrambled eggs.