Materials

Coarse rice moss 180 grams of cherry blossom shrimp 1 tablespoon of egg 1 chive 5 red onion 2 cloves of soy sauce 2 teaspoons of broth 150 ml of salt, oil in moderation

Practice

1

Rice moss bought back if eaten within two days, you can refrigerate it, to be put in a longer period of time to need to be frozen.

2

Eggs beat evenly and put the pan fried egg skin, cut strips. Wash and cut the chives.

3

Chop red onion. Heat oil in a pan on medium heat and sauté the red onion, then add the cherry blossom shrimp.

4

Add the coarse rice moss, pour in the soy sauce and stir-fry until the rice moss is coated with soy sauce, add the soup, turn the heat down and stir-fry until the soup is almost dried up by the rice moss. Try the flavor, you can add some salt to taste.

5

Add the chives and egg shells and stir-fry for a few minutes before transferring to a plate. Feel free to add some chili sauce to taste.