(1) Ingredients: Toona sinensis and eggs.

(2) Accessories: salad oil, salt, onion and spiced powder.

(3) Beat the eggs and add a small amount of salt and spiced powder;

(4) blanching the Toona sinensis in boiling water for one minute, taking out and draining the water after the purple turns green;

(5) Chopping the blanched Toona sinensis and chopped green onion for later use;

(6) Brush a thin layer of oil in the pot, and pour in 1/3 egg liquid;

(7) slow fire until the surface of the egg liquid is semi-solidified, and evenly sprinkle with Toona sinensis powder;

(8) At this time, pour 1/3 egg liquid and pour it evenly on the surface of Toona sinensis;

(9) Cover the pan and stew with low fire until the surface of the egg liquid is solidified;

(10) Take the egg roll out of the pan and prepare to turn it over;

(1 1) Pour the last 1/3 egg liquid into the pot and turn it over;

(12) Similarly, when the surface of the egg liquid is semi-solidified, put the turned egg cake (or sprinkle some chopped green onion on the egg liquid first);

(13) Gently press the edge of the omelet, especially the omelet, with a spatula, so that the top and bottom are closely combined;

(14) Cover the pot and stew for 5 minutes, then take out and eat.

2. Exercise 2:

(1) Ingredients: 200g Toona sinensis, 3 eggs.

(2) Accessories: appropriate amount of salt.

(3) Toona sinensis is washed, cooked and blanched (because Toona sinensis contains nitrite).

(4) Cut the blanched Toona sinensis into pieces, add a little salt into a bowl and stir well.

(5) After the eggs are broken up, add a proper amount of salt and stir well.

(6) Pour the base oil into the pot, add the egg liquid, and take it out after the egg liquid is solidified.

(7) After the Toona sinensis is evenly stirred, it is also spread into a cake in the same way, and then put into 1/2 egg cake.

3. Exercise 3:

(1) Ingredients: fresh Toona sinensis buds, 5 eggs.

(2) Accessories: salt, spiced powder and peanut oil.

(3) Boil water in the pot, and put the Toona sinensis buds into the pot after boiling. It is said on TV that fresh Toona sinensis buds contain nitrite, so they should be blanched. Blanching does not affect its fragrance.

(4) Chopping the blanched Toona sinensis buds for later use.

(5) Beat the eggs into a large bowl, add a proper amount of spiced noodles and salt, and stir well.

(6) Heat the pot and pour in proper amount of peanut oil.

(7) Pour one third of the egg liquid into the pot and spread it into an omelet.

(8) Sprinkle the cut Toona sinensis buds on the solidified egg cake. When frying eggs, be sure to simmer.

(9) After spreading the Toona sinensis, pour in one third of the egg liquid. Low heat, cover the pot, don't turn over, mix the omelet. Let the freshly poured egg liquid solidify.

(10) Take out the solidified egg roll.

(1 1) Then pour peanut oil into the pot and pour the remaining one third of the egg liquid.

(12) When the surface of the egg cake in step 12 is slightly solidified, the egg cake in the previous step (1 1) should be covered quickly. Cover the pot and let the eggs solidify.

(13) After the eggs are solidified, they can be cooked. Always pay attention to small fire when frying eggs. Watch the heat.

(14) Cut the omelet and serve it.