Burgundy eggflower soup

By VicentaLakin

Burgundy eggflower soup

Recipe Recommendations

  • fungus 7 flowers
  • tomatoes by 0.5
  • eggs 1 piece
  • seaweed appropriate amount
  • coriander appropriate amount
  • dried tofu appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • sesame oil appropriate amount
  • soy sauce appropriate amount
  • starch appropriate amount

Steps for Burgundy eggflower soup

  • 1
    Prepare the material。
  • 2
    Zedin, mussels, bean curds, cilantro, eggs scattered。
  • 3
    The bottom oil is added to the pan and the tomatoes are fried。
  • 4
    Fired hair sticky, on it。
  • 5
    Add appropriate water。
  • 6
    The water is boiled with mussels, dried tofu, and sodium is added to the bowl with appropriate quantities of water, which is torn apart and placed in the pan in order to avoid crumbs. Put in eggflowers, fragrance, perfume, soy sauce, salt, sauce。
  • 7
    It's nice to have a nice mouth。

    • Recipe Categories

    Recipe recommendation