2. Eggs are shelled and scattered.
3. Put all the seasonings (300 ml of mixed soup, 0/0g of soy sauce/kloc, 3g of salt) into the pot and boil. Add the white rice and whitebait and stir while cooking.
4. After boiling, sprinkle the egg liquid slowly. When the egg liquid is half cooked, you can put out the fire.
5. Cover and simmer for about 4 minutes, then you can eat. Whitebait soup material: four ounces of whitebait, six slices of mushrooms, half a carrot, two parsley, two onions, and two slices of ginger. Seasoning: six bowls of stock, one tablespoon of wine, a little salt, a little white pepper, four tablespoons of white powder, and a little sesame oil. Practice: Boil the whitebait, quickly boil it with a strainer in enthusiasm, remove the mushrooms and carrots, and shred the onions and ginger. Add stock and bring to a boil. Add whitebait and bring to a boil. After adjusting the water, add thicken, add salt and white pepper to taste. When eating, drop a few drops of sesame oil and coriander powder to steam the eggs of whitebait. 200g of raw eggs, 200g of dried whitebait [soaked in water in advance], scallion 1 0g, refined salt10g, monosodium glutamate/. Personally, I suggest that you don't care too much about the dosage of these raw materials, just according to your own preferences. I haven't seen anyone cooking with a laboratory balance, have you? ^_^〕
manufacturing process
1. Add 5g of refined salt to the fish and mix well with oil10g.
2. Stir the eggs into egg liquid, add salt and monosodium glutamate and mix well, and pour into the plate.
3. Boil the steamer, add the eggs and steam them on slow fire for about 7 minutes, then add the fish fillets and shallots, spread them on the noodles, steam for 3 minutes, take them out with waste heat for 2 minutes, pour soy sauce and oil, and sprinkle with pepper.