Chicken and leek egg cake

I joined the army in 1982 and transferred to the cooking class in 1983. After that, I paid attention to the newly launched Sichuan Cooking magazine. Now I still have the first issue of "Sichuan Cooking" at home.
Four years later, I was demobilized and returned to Suzhou to continue cooking. Then, I tried to contribute to Sichuan Cooking magazine and publish it frequently.
I think: Sichuan Cooking magazine is one of the most excellent magazines of its kind, sponsored by Sichuan Province Vegetable Catering Service Corporation. "Sichuan Cooking" is a comprehensive popular science publication that spreads Bashu cooking culture and exchanges Sichuan cuisine production techniques. A sister magazine,"Sichuan Cooking Diners", has also been published, which is also very good and has rich pictures and texts.
In April this year, I made "Chicken Sauce and Leek Egg Cake" at home, one dish, and photographed the making steps with my camera. It was passed on to the editor and teacher of Sichuan Cooking magazine. It was published in the May issue of Sichuan Cooking Diners magazine. This dish will definitely make your mouth water.
Chicken juice is the latest umami condiment of the fourth generation. It has been experienced as monosodium glutamate, special flavor essence, and chicken essence (chicken powder). Chicken juice is developed based on chicken essence and chicken powder using modern biotechnology processes. Leeks have high nutritional value and are rich in protein, sugar, calcium, phosphorus, iron, carotene, vitamins (B1, B2, C), etc., and contain antibiotic substances, which have seasoning and antibacterial effects. This cuisine is made by cutting leeks into pieces, putting them into nutritious egg liquid, stirring well, frying them into leek omelet, and then cooking them with chicken juice and other seasonings. After the dish is cooked, the color is golden, the soup is delicious, and the eggs are as delicious as delicious.