1. Zucchini diced and carrot
2. Add chopped carrots, salt, Knorr Soup, a little oil and chopped green onion to the water, and boil
3. While cooking the soup, adjust the water flow from the faucet to slow drop by drop, with a slight pause in the middle. Don't flow too fast, otherwise the lumps will be big, not easy to cook, and the taste will not be good. Use chopsticks to mix the flour in the basin under the water droplets constantly, move the basin from time to time, and don't let the water droplets drip in one place. Continue to mix, there will be a lot of lumps on the upper layer, but the lower layer is still flour. Gently flip the basin, like a sieve. Gently push the upper lump to one side. Then continue to mix the flour in the lower layer into lumps
4. After the soup is boiling, add the diced zucchini and cook until it is ripe
5. Pimple, stir while cooking
6. Pour the salted eggs into the pot in batches, turn off the heat after condensing into egg flowers
