25g of Nostoc flagelliforme, 2 eggs, 50g of cooked winter bamboo shoots, 50g of fresh mushrooms, 20g of pea seedlings, 3g of dried carrot 1 slice, 3g of refined salt, 3g of monosodium glutamate 1 g, 10g of cooking wine10g, 0g of sesame oil10g, 2g of dried starch, and 10g of dried starch.

Exercise:

1. Soak Nostoc flagelliforme in clear water until soft, remove impurities, and wash it with clear water. Squeeze the water and put it on a plate. Wash the tender head of pea seedlings. Soak carrots dry and wash them soft. Beat the eggs and the egg whites in a bowl.

2. Cut the dried carrots into powder and put them on a plate. Cut the winter bamboo shoots into pieces and put them in a soup bowl. Take a disc and coat it with a little sesame oil. Tear and break Nostoc flagelliforme into 20 small round cakes and put them on a plate.

3. Beat the egg white into a paste with chopsticks, add 0.5g of fine salt, 0.5g of monosodium glutamate and a little dry starch, put them in the middle of Nostoc flagelliforme cake, then point the dried carrot powder one by one, put them in a cage and steam them over high fire.

1 minute or so. 4. Put the soup pot on the fire, add the mushroom soup, bamboo shoots and mushrooms to boil, scoop them up with a colander and put them in the soup bowl, then put the pea seedlings on the bamboo shoots and mushrooms in the bowl. Put salt, monosodium glutamate and cooking wine in the soup pot, boil it, skim off the floating foam, put it in the soup bowl, then add the Nostoc flagelliforme cake to float on the noodle soup, and sprinkle with sesame oil.