Accessories: mung bean sprouts 100g, Chinese cabbage 100g, 50 carrots, a few grams of green garlic, appropriate amount of shallots, eggs 1 piece, a little peanut oil, a little salt, appropriate amount of ginger and garlic.

1. Heat a little oil in the pan, beat in an egg, fry until it is slightly solidified, and take it out. Don't fry it.

2. Add a little more oil, add onion and ginger to the wok, add mung bean sprouts, shredded cabbage and shredded carrot, stir well, and pour in boiling water (because there is not much water in the fried noodles).

3. Add bread and seasoning, stir well, cover and stew for 5 minutes, then stir-fry over high heat and collect juice.

4. Pour in scrambled eggs and stir well. Add green garlic, turn off the heat and mix well. [ 1]?