1. Cut the greens and set aside, separate the stems and leaves
2. Beat the eggs into the flour
3. Add water and stir to form a uniform paste
4. Add oil to the pan, add ginger and stir fry until fragrant, pour in the green vegetable stems
5. Add water to boil and slide into the batter
6. Pour into a bowl of rice after the batter is formed
7. Add salt chicken essence to taste
8. Sprinkle with vegetable leaves and cook
9. Let's start
Tips:1. I use large greens, if it is that kind of small vegetable sprouts, put it last
2. The amount of water must be controlled by yourself, not too thin, otherwise it will not form
