1. Prepare the required materials.
2. Beat the eggs into the bowl. Use a whisk to break up.
3. Sift in the flour by sifting in, sift the flour in each time and mix well before adding.
4. Add all the flour to the egg mixture, mix well, and let it stand for 15 minutes. Use a spoon to scoop up the batter and drop it down to form a continuous line.
5. Put the processed batter into a piping bag, and clamp the bag with a sealing clip.
6. Soak the tomatoes in boiling water, peel off the skin of the tomatoes and dice them.
7. Pour an appropriate amount of oil into the pot. Add the diced tomatoes and stir fry until the tomatoes are sandy. Add appropriate amount of water and bring to a boil. Turn to medium-low heat after boiling.
8. Cut a small opening on the head of the piping bag, and then squeeze the batter into the pot in a circular motion.
9. After squeezing everything, flip gently with a spoon, add a little salt and Maggi umami sauce to taste. After the taste is adjusted, sprinkle in the chives and it will be out of the pan.
Tips:1. The amount of flour can be adjusted according to the size of the egg. The thin consistency of the batter can be scooped up with a spoon and dropped into the batter to form a continuous line. 2. When squeezing the batter, squeeze in a circle, first use medium and small heat and then turn to high heat.
