Ingredients: egg 1 each, tomato 1 each, 50 grams of broccoli, 60 grams of betel nut taro, and 0/00 grams of oyster/kloc-0.

Exercise:

1. Peel the persimmon and cut it into small pieces (you can peel it directly with an egg scraper, or fork it with a fork and bake it on the fire before peeling it).

2. The eggs are scattered.

3. Blanch the broccoli, remove it and cool it slightly. Cut off the small flowers on it for later use.

4. Heat the oil in the pan, stir-fry the diced tomatoes, grind them into mud as much as possible with a spatula, add some water, add salt and spiced powder.

5. Take half a spoonful of starch, mix it into water starch and thicken it in the soup. Slowly pour in the beaten egg mixture and stir.

6. Put the soup in the bowl.

7. Put broccoli foam at the bottom as grass, cucumber skin as root leaves, betel nut taro and oyster in the pot and cook for 20 minutes.