Cut tomatoes into pieces.
Cut the cucumber into diamond-shaped slices, thin and even.
Stir eggs evenly.
Add oil to the pan and heat, pour cucumber slices and tomatoes stir-fry for 2 minutes.
Add an appropriate amount of water, then add salt, chicken essence and white pepper powder, boil the soup, add an appropriate amount of water starch.
After the soup is boiled, turn to low heat, pour egg liquid into circles, continue to cook with low heat, stir into egg flowers, sprinkle with green onions and parsley, and add a few drops of sesame oil.