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.