Squash 50g

Fresh bean sprouts 20g

Egg 1pc

Salt 1 teaspoon

Pepper 3g

Oil, sesame oil 2 teaspoons each (10ml)

Water starch 2 tablespoons (30ml)

Chicken broth 500ml

Soaked overnight, rinsed with running water. p>Methods:

Soak the mustard greens overnight and rinse the fresh bean sprouts under running water, cut the mustard greens into julienne strips; remove the old roots from the fresh bean sprouts and set aside.

Break the eggs into a bowl and whisk them into an egg wash, then set aside. Heat the oil in a pan, stir-fry the shredded mustard greens for a few minutes, add the fresh bean sprouts and stir-fry well, quickly add the chicken broth and bring to a boil over high heat, then lower the heat to a simmer and cook for 5 minutes.

Add the water starch to the soup to thicken until thickened, pour in the egg mixture to cook the egg flower, season with salt, pepper and sesame sesame oil and stir well.