Seasoning: 2 grams of salt, 5 grams of cooking wine, 5 grams of onion, each in moderation.
1. Wash mussels, soak them in warm water, drain water when they swell completely, and chop them up for later use; Wash green onions and cut flowers.
2. Spread the cut mussels on a big plate, cover them and heat them in a microwave oven for 2 minutes.
3. Beat the eggs into egg liquid (the foam on the egg liquid can be sucked up with paper towels), add warm soup, salt and wine, cover the film (poke holes in the film with a toothpick), steam for 6 minutes with 60% power, sprinkle with mussels and chopped green onion, and steam for 3 minutes with 60% power.
Mushroom ribs soup, main ingredient: ribs (big ribs) 250g.
Accessories: 20g of auricularia auricula (dry).
Seasoning: yellow rice wine 1.5g salt 5g chicken essence 2g each.
1. Wash ribs and black fungus;
2. Black fungus soaks hair;
3. Then put the ribs and the soaked black fungus in a big bowl (or a casserole will do);
4. Add a little yellow rice wine, then add good water and cook a little water in the pressure cooker until the pressure cooker begins to steam;
5. Put the big bowl with ribs and fungus in the pressure cooker and stew for about 20 minutes;
6. Finally, add some salt and chicken essence to the soup.