2 eggs (extra large)

Cream 1 tablespoon

Butter 4g

He zhufengzhi

Water 200 ml

Chai Fish Soup/scallop 2g

1 tablespoon soy sauce

Tang Wei (sugar and wine) 1 spoon

Proper amount of salt

Water starch is about 100ml.

1 shiitake mushrooms

Two slices of ham

1 piece of cabbage

Bean sprouts 1 small handle

Onion 1/4

meals

2 bowls of Flammulina velutipes and chestnuts for cooking

other

Scallion Sui Xin

Broken seaweed with heart.

And the practice of air shower's egg-wrapped rice with sauce.

The butter melted in the hot pot and covered the bottom of the pot. After the eggs and cream salt are broken and poured into the pot, continue to beat them in the pot with chopsticks. Then shake the pan and let the egg liquid spread all over the bottom of the pan.

When the eggs are half cooked, add rice and pile them into an oval shape. Wrap the rice with eggs, no rice on both sides, move it to the side of the pot and buckle it upside down on the plate. Eggs will be slightly shaped before they get cold.

Put the onion in the pot, stir-fry a few times, then add other materials except bean sprouts and continue to stir-fry until the cabbage is half cooked.

Dissolve the soup stock, soy sauce and glutinous rice in water, and then add them to the pot. When the cabbage and onion are cooked, add bean sprouts and season with salt. Finally, add water starch and cook until it is slightly sticky. Turn off the fire.

Pour the broth on the egg-wrapped rice and add a little chopped green onion and shredded seaweed. It's done.