Gingo rice and egg soup
By VicentaLakin
Traditional old-fashioned。
Recipe Recommendations
- jingguo 50g
- eggs one
- rice wine 3 scoops
- white sugar 1 scoop
- sweetening
- cook
- ten minutes
- simple
Steps for Gingo rice and egg soup
1
Prepare the ingredients。2
Put Gyeonggo in the bowl。3
The chopsticks can be used to pierce the kyogo (don't break it too badly) and put the whole thing。4
An egg broke apart。5
The water in the casserole boils into egg fluid and is spread out into egg flowers with chopsticks。6
Fall into the kongo。7
Add a spoonful of sugar。8
Add three spoons of rice wine。9
Just mix it evenly。10
Out of the pot。11
Have a bowl。12
Drink warm。