steamed egg soup with salmon

25g of salmon, 5g of Chinese kale, 3g of green and red peppers, 5 tablespoons of milk, 5 tablespoons of coconut juice, 4 eggs, one third of salt, one sixth of monosodium glutamate, 5g of water, a little starch, a little pepper, 5g of mushrooms and 5g of Chinese cabbage

How to make it.

2. steam the custard in the pan and take it out after setting.

3. Add Chinese kale powder, green and red pepper, mushrooms, Chinese cabbage, etc. to Norwegian salmon, smooth it with oil, thicken it with salt, monosodium glutamate, water and pepper to make juice, and pour it on the egg custard.