1. English Sample:

EGG DROP SOUP

INGREDIENTS:

Egg Drop Soup

4 cups chicken broth or stock, 2 eggs, lightly beaten, 1 -2 green onions, minced, 1/4 teaspoon white pepper, Salt to taste, A few drops of sesame oil (optional).

Ingredients:< /p>

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

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.Very slowly pour in the eggs in a steady stream.

Preparation:

Put four cups of chicken broth into a soup pot or wok (add water) and bring to a boil. Add white pepper, salt and Boil the sesame oil for one minute and slowly pour in the egg liquid without interruption.

To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.Garnish with green onion and serve.< /p>

Crush and stir quickly clockwise for one minute to form thin strips, then stir gently clockwise until the eggs are formed. Add chopped green onion and serve.

Notes on designing recipes:

1. When designing recipes, you should convey this perception in an edifying way and let consumers notice that the design of the recipes is in line with the brand tone. .

2. When designing recipes, attention should be paid to making the recipes consistent with the brand tone and ensuring a clear dish structure. At the same time, restaurant operators can also use art such as the unity of light and dark, multi-color composition, and the combination of food and illustrations to capture customers' attraction to the dishes.

3. Restaurant operators can disrupt and reorganize the dishes on the same page. There must be a strong main line. Such recipes can increase the probability of consumers ordering more meals. With less.