First, you can make Yaozhu soup

Three fresh Yaozhu tablets, a little onion, a little tomato juice, a little spinach, a little white wine, a quarter of buttered oil, a little straw mushroom, a little tomato sauce, a little white thick soup, a little salt and monosodium glutamate, and a little minced garlic

[ production process ]

1. Add white wine seasoning and appropriate amount of white thick soup, and boil it in a pot

3. Then put Yaozhu, Volvariella volvacea and spinach in the boiled soup and boil it until it is cooked

4. Put the boiled thick soup into a soup plate and eat it

2. Steamed eggs with Yaozhu can be made

1. Take out Yaozhu and tear it into shreds, and keep the water.

2. prepare the egg liquid. Beat the eggs and add 3ml of water soaked in scallops.

3. add salt and rice wine and mix well. If you use ordinary cooking wine, you should consider slightly reducing the salt, because cooking wine is salty.

4. gently filter the egg liquid into the egg steaming container with a filter. if there are still a few bubbles on the surface of the egg liquid, skim them off with a spoon. This step is to isolate some substances in the protein that are not easy to be dispersed to ensure the smoothness and tenderness of the finished product.

5. Take out the steamed dried Beth from the steamer, immediately turn the fire to the middle range, and put the steamed egg container with the lid in. If you use an ordinary bowl or a deep bottom plate without a matching cover, you can use a larger shallow plate as a cover, or you can wrap it with plastic wrap and put it into the steamer.

6. when steaming for 12 minutes on medium fire, open the lid of the container and gently shake the container. If the egg liquid is basically solidified, the next step can be carried out. If the egg liquid under the surface is still in a flowing shape, cover it and steam for a few minutes before checking.

7. When the egg liquid is solidified, open the lid or plate or plastic wrap, spread the steamed dried Bess evenly on the surface of the steamed egg, cover it again, and continue steaming for 3 minutes to fully blend the flavor of the dried Bess and the egg liquid. It is better to take a few drops of sesame oil out of the pot.