Multicolored petal soup

1

material

Cabbage shredded rice bowl, red rob? ㄧ, ham? Two pieces, Hongxi mushroom? Half a pack, soup? Big bowl, eggs? Two, too white? ㄧ Spoon, a little pepper and salt, and a proper amount of water.

method of work

Slice cabbage, ham and carrot, and then cut them into discs, and then cut them into shapes. The remaining shreds are cooked with water or broth, respectively. Shredded cabbage, carrot, Hongxi mushroom or mushroom and Pleurotus eryngii (if boiled with broth, the soup will have the sweetness of vegetables) are cooked as shown in the figure, and then the spare eggs are picked up and scattered. Add the prepared white powder water and mix well (white powder: water = 1:2) Fry until golden brown, and put it away for later use. When the egg skin is slightly cool, put a bowl into the egg skin, put a cut carrot slice in the center of the bottom, and put shredded carrots, cabbage, mushrooms and ham around it in a circle (which can be placed according to color or preference). Wrap the extra egg skin, and put the whole bowl into an electric cooker to steam the steamed eggs for about 10 minute. * Slice the egg skin lightly, and if you cut it too deep, the stuffing will be scattered. * If the egg bag is large, you can cut it into eight petals to open the petals. Season the broth from another pot and slowly add it to the broth, and the beautiful and delicious five-color petal soup is finished!