Hibiscus japonica

By ViolaReichel

Hibiscus japonica
Ingredients: salt,egg white,MSG,chicken stock,Haizhetou

Recipe Recommendations

  • Haizhetou appropriate amount
  • egg white appropriate amount
  • salt appropriate amount
  • MSG appropriate amount
  • chicken stock appropriate amount

Steps for Hibiscus japonica

  • 1
    Blanch the jellyfish with boiling water until it blooms, remove it and rinse it in cold water, soak it in water at about 80 degrees for half an hour until the jellyfish is crisp and soft, remove it and place it in a soup bowl; blanch it in spinach.
  • 2
    Beat the egg whites, add chicken soup and salt, mix well, place on the cage and steam into hibiscus eggs.
  • 3
    Boil the remaining chicken soup to a boil, add salt and MSG, and pour it into the soup bowl. Use a spoon to scoop the hibiscus egg into the soup bowl, add the cooked minced ham, and finally add the spinach leaves. Serve.

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