Egg & vegetable soup

Composition:

Egg vegetable soup

4 cups of chicken soup, 2 eggs, a few eggs, 1 -2 shallots, chopped, 1/4 teaspoons of white pepper, seasoned with salt and a few drops of sesame oil (optional).

Raw materials:

Four cups of chicken soup, two lightly cracked eggs, chopped green onion, a quarter teaspoon of white pepper, a little salt and sesame oil (optional).

Preparatory work:

In a wok or saucepan, boil 4 cups of chicken soup. Add white pepper and salt, and sesame oil if used. Cook for another minute or so. Pour in the eggs very slowly.

Preparatory work:

Cook four cups of chicken soup in a soup pot or wok (with water), add white pepper, salt and sesame oil and cook for one minute, then slowly and continuously pour in the egg juice.

Stir the eggs clockwise for one minute and make them into pieces. To form a trickle or ribbon, gently stir the eggs clockwise until they are formed. Garnish with onion and serve.

After crushing, stir it quickly clockwise for one minute to make it into thin strips, and stir it gently clockwise until the egg flower is shaped. Add chopped green onion and serve.

Matters needing attention in designing recipes:

1. When designing a menu, we should cultivate this perception and let consumers notice that the menu design is in line with the brand tonality.

2. When designing the menu, we should pay attention to make the menu conform to the brand tonality and ensure the clear structure of the dishes. At the same time, restaurant operators can also use the art of unity of opposites between light and shade, multi-color formation, and the combination of food and illustration to seize the attraction of customers to dishes.

3. Restaurant operators can reorganize dishes in the same layout, as long as there is a strong main line. This recipe can greatly increase the order quantity of consumers.