The ingredients include one or two taels of whitebait, one qian of dry starch, five eggs, 2 liang of cooked lard, 50 cents of green onion powder, one qian of refined salt, and one and a half qian of Shaoxing wine.

Cooking method 1. Wash and drain the water from the whitebait, mix it into a slurry with egg white (about one), wine (half a penny), salt (three cents) and starch.

2. Beat the eggs, add salt (seven cents), wine (half a cent), green onion and white head and mix well. The more evenly the better.

3. Heat the pot over high heat, add about half a catty of cooked lard, heat until it is 60% hot, pour in the whitebait, disperse it, let it sit until half cooked, and pour it into a strainer.

4. Leave a little hot oil in the original pot, add the eggs and stir. When the eggs gradually solidify, pour the whitebait, pour oil around and stir, turn over and add wine (half a penny). Remove from the pan. The ingredients for fresh tomato scrambled eggs include half a catty of fresh tomatoes, three eggs, one tael of cooking oil, seven cents of salt, two cents of wine, and one tael of stock.

Cooking method 1. First put the tomatoes in a bowl, soak them in boiling water, peel off the outer skin, cut them with a knife, remove the net, then cut them into dices or slices, and put them on the Set aside in bowl.

2. Open the eggs and put them into a bowl, stir them with chopsticks, then add salt (three-thirds) and wine and mix.

3. Heat the pot, add oil, put the tomatoes into the pot, stir-fry for one or two minutes, add salt (four minutes) and stir-fry, then add the eggs and stir-fry, then add the soup Continue to burn for one or two minutes and it will be ready.