Accessories: vegetable oil, salt, scallions 1, pepper, water starch moderate

Practice: 1, the stone cauliflower wash, and then soak in water for 2 hours.

2, and then wash with water, remove impurities on the stone cauliflower, cut small segments, drain and wait for use, shallot washed and chopped

3, egg beaten and mixed

4, the stone cauliflower segments added to a casserole dish (or add a frying pan), add water and boil over high heat, turn to medium-low heat and simmer for more than 10 minutes

5, add peanut oil or salad oil

6, directly simmer until the stone cauliflower into a dipping thick shape, just so the emergence of gelatinous

7, while boiling slowly blend into the water starch, stirring under the side until the soup is slightly thickened and slightly transparent state. Pay attention to the amount, do not pour all at once, slowly try to add

8, add salt and stir well

9, boil and add the egg, stir well

10, sprinkle on the chopped scallions

11, add a little pepper can be out of the pot

Tips

1, add the water starch, stirring while under the soup is slightly thickened and was slightly transparent state. The soup is slightly thickened and transparent. Pay attention to the amount, do not pour all at once, slowly try to add

2, the egg liquid must be added after the thickening, so that the egg liquid into the shape of a flower, and uniformly smooth and delicious.