1. Heat the pan, pour the oil, beat the egg liquid,
2. Pour into the pot, stir quickly with a shovel, solidify into light yellow small pieces, and serve immediately.
3. Cut the tomatoes in half, and then cut off the larger piece, about 1.5 cm wide.
4. Cut the others into thin slices one by one. The other half of the tomatoes are also done this way.
5. Find a larger disk, start from the top half of the plate, and put the tomato slices in. At the beginning, make a semicircle and slowly undercut. The tomato slices can also be placed sideways. The left and right sides are placed in this way.
6. Use a knife to separate the flesh and skin of the remaining large tomato slice, and place a little flesh on the fruit belt to form a bunny ear-like shape.
7. The left and right sides are placed in this way.
8. forming.
9. Peel the prawns. Open the back and pick out the shrimp thread. Add Shao wine and pepper, and pickle slightly. Dice carrots and cucumbers. Mince garlic and beat eggs. If the rice becomes lumpy, loosen it first.
10. Heat the wok, pour olive oil,
11. Heat up, add minced garlic, and sauté.
12. Add ginkgo and diced carrots and stir fry.
13. Add the marinated shrimp and stir fry.
14. Add the loosened rice.
15. Add eggs.
16. Add the diced cucumber before serving.
17. Add salt.
18. Add pepper to taste. You can add a little sesame oil to taste.
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