Egg & vegetable soup

Composition:

Egg vegetable soup

4 cups of chicken soup or stock, 2 eggs, lightly whipped, 1 -2 shallots, chopped, 1/4 teaspoons of white pepper, seasoned with salt, and a few drops of sesame oil (optional).

Raw materials:

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

Preparatory work:

In a wok or saucepan, boil 4 cups of chicken soup. Add white pepper and salt, and sesame oil if necessary. Cook for another minute or so. Pour in the eggs very slowly.

Preparatory work:

Cook four cups of chicken soup (add water) in a soup pot or wok, add white pepper, salt and sesame oil and cook for one minute, then slowly and continuously pour in the egg juice.

To make silk, please stir the eggs quickly clockwise for one minute. To make a trickle or ribbon, gently stir the eggs in a clockwise direction until they are shaped. Garnish with onion and serve.

Crush and quickly stir clockwise for one minute to make it into thin strips, and gently stir clockwise until the egg is shaped. Add chopped green onion and serve.

Matters needing attention in designing recipes:

1. When designing the menu, we should cultivate this cognition and let consumers notice that the menu design conforms to the brand tonality.

2. When designing the menu, we should pay attention to make the menu conform to the brand tonality and ensure the clear structure of the dishes. At the same time, restaurant operators can also use the art of unity of opposites between light and shade, the formation of multi-colors, and the combination of food and illustrations to seize the attraction of customers to dishes.

3. Restaurant operators can reorganize dishes in the same layout, and it is good to have a strong main line. Such a recipe can greatly increase the order quantity of consumers.