1. The cordyceps flower is soaked in cold water.
2. Beat two chai eggs and set aside.
3. Water starch.
4. Ginger, chopped green and red peppers, chopped chives, appropriate amount of salt, light soy sauce, dark soy sauce, aged vinegar, sesame oil, sesame pepper powder, make a sauce for later use.
5. Put an appropriate amount of cold water in a casserole and add tomatoes.
6. Put Cordyceps flowers in.
7. Tick the water starch into the water. (Hooked to this degree is just right)
8. Beat in the egg mixture, stop for a while and push the bottom of the pot with a spoon to make the egg flower float quickly.
9. The egg flower floats and pours into the tuned sauce.
10. Pause for a while and add nepeta leaves. (Just put it in the pot, the nepeta leaves are not fresh green)
11. Finished product.
12. Finished product.
Tips:The water starch is slightly thinner when hooked into the soup, so that the egg cut out is large, not broken, and the finished product is beautiful. The hook is too thick, and the beaten egg flower is finely broken.
