Tomato and egg stew

1. Crack the raw eggs into a bowl and add a little salt.

2. Add two small spoons of corn starch to the egg mixture.

3. Add a small amount of water.

4. Use chopsticks to stir the egg mixture evenly.

5. Wash the tomatoes clean and peel them off like peeling an apple.

6. Roll the skin of a tomato in a circular motion, make it look like a flower, and place it on a plate for decoration.

7. Chop the tomato flesh into small pieces.

8. Put diced tomatoes into the egg mixture and mix well.

9. Use a flat bottomed pan, non stick pan, or a small pan for making jade balls. Brush the bottom of the pan with a layer of oil and heat it up.

10. Pour an appropriate amount of egg mixture into the pot.

11. When heated until one side solidifies, roll it up from one end.

12. Push the rolled Chicken rolls aside and continue to pour proper amount of egg liquid into the pan.

13. Heat it to one side and roll it up to make the original Chicken rolls thicker and thicker.

14. Repeat the above steps until the egg mixture is used up.

15. After rolling everything up, continue heating in the pot until fully cooked.

16. Take it out and cut it into sections on the cutting board.

17. Just put it on a plate and you can eat it. I used two spinach leaves as flower leaves to continue decorating.