2 eggs (XL)

Whipped cream 1 tablespoon

Butter 4g

He feng Zhu zhi

Water 200ml

Chai Fish Soup/scallop 2g

Soy sauce 1 tablespoon

Wei Tang (sugar and wine) 1 tablespoon

Proper amount of salt

Water starch 100ml or so

Lentinus edodes 1 flower

2 slices of ham

Cabbage 1 piece

Bean sprouts 1 small handle

Onions 1/4

meal

Flammulina velutipes and Chestnut Cooking Rice 2 Bowls

other

Scallion suixin

Broken seaweed with heart.

The practice of egg-wrapped rice with gentle wind pouring sauce

The butter melted in the hot pot and covered the bottom of the pot. After the eggs and cream salt are broken and poured into the pot, continue to beat several times in the pot with chopsticks. Then shake the pot to make the egg liquid spread all over the bottom of the pot.

When the eggs are half cooked, put the rice in and pile it into an oval shape. Wrap the rice with eggs with no rice on both sides, move it to the edge of the pot and buckle it upside down on the plate. The eggs are slightly shaped before they are cold.

Put onions in the pot, stir-fry a few times, then add other materials except bean sprouts and continue to stir-fry until the cabbage is half-cooked.

Soup stock, soy sauce and glutinous rice are dissolved in water and then added into the pot. After the cabbage and onion are cooked, add bean sprouts and season with salt. Finally, add water starch and cook until it is slightly sticky. Turn off the fire.

Pour the broth on the egg-wrapped rice, add a little chopped green onion and shredded seaweed. Finished.