1. Wash the enoki mushroom and blanch it in water
2. Tear into thin strands, shred carrots, wash and blanch cabbage, cut into sections
3. Some rice water and half of Knorr Soup Bao, boil
4. Add carrot shreds and enoki mushrooms to a low heat
5. After boiling, add the chopped vegetables and stir well
6. At the same time, beat an egg, add a little salt and mix thoroughly
7. After boiling, pour the egg liquid into egg flowers
