1. Prepare flour. I use half a small bowl of flour for three people. Prepare another egg. Prepare 1 small rapeseed, 1 tomato, green onions, coriander, carrots, and ham.

2. Cut the rapeseed several times in the middle, not too big. Just cut the tomatoes into small pieces. Cut the carrots into thin strips, the thinner the better; cut the ham into small cubes. Chop the cilantro into mince, and chop the green onions into finely chopped pieces.

3. Add a little salt to the flour, add water and stir to form a yogurt-like batter. Add a little cooking oil and continue stirring until evenly mixed. Beat the eggs and set aside.

4. Heat the pot, add a little oil, add a little chopped green onion and saute until fragrant, add diced ham and stir-fry. Add shredded carrots and tomato pieces and continue to stir-fry until the tomatoes become soft.

5. Add water, I added a large bowl of water. You can control the amount yourself. The more water the soup will be thinner, the less water the soup will be thicker.

6. Add appropriate amount of salt, light soy sauce, five-spice powder and chicken essence. Bring to a boil and turn to medium heat. Pour the prepared batter into a colander and stir constantly with a chopstick.

7. Look, small lumps of dough begin to fall into the pot, until all the batter in the colander leaks into the pot and turns into small lumps.

8. When the pot boils again, quickly pour in the egg liquid and push it gently with a spoon. Finally, add rapeseed, chopped green onion, coriander, and drizzle in a little sesame oil. OK, it’s time to cook.