Prepare half a bowl of flour and half a bowl of clear water, mix a little salt into the flour, or put a little salt into the water. Take the bowl filled with water in your left hand and pour the water into the flour slowly, which must be in a dripping state. Take chopsticks in your right hand and gently stir the flour that has been dripped into the water into a large snowflake shape. Wash the zucchini and tomatoes, remove the head and tail, cut them into slices first, then cut the slices into cubes, and soak the black fungus in advance. Heat the vegetable oil in the pot, be sure to heat it, pour in half of the egg liquid, stir-fry and serve it out. If you don't like scrambled eggs, you can omit this step. Put the vegetable oil in the pot, heat it, saute ginger and garlic, pour in the diced tomatoes, stir-fry until soft, and add a small bowl of boiling water to boil, so that the tomatoes in the cooked soup are soft and rotten. If you don't like this taste, you can omit the step of adding water, and then add the chopped tomatoes. At this time, you can put the seasoning, pepper or five-spice powder, according to your favorite taste, then pour in the right amount of water, add the mixed pimples after the water boils, cover the lid and boil, and stir the bottom of the pot with a spoon after the pot is boiled to avoid burning the pot. Add salt, then pour in the rest of the egg mixture and pour it in circles.

You can cook. At this time, you can put a little soy sauce and vinegar, not too much vinegar, just a little, or it will be too sour. There are two absolutely indispensable things: sesame oil and Schizonepeta, which can be put in after turning off the fire.