1. Wash enoki mushrooms.
2. Boil water in a pot, put enoki mushrooms in blanching water and add enoki mushrooms in blanching water. The blanched enoki mushrooms are too cold and drained.
3. Cut into the end.
4. Wash the eggs.
5. Knocking in the bowl, when I bought the eggs, I looked at this big one and thought it was a double yolk, hehe, it seems that I chose the right one again.
6. Put enoki mushrooms and a small amount of salt in an egg bowl and stir.
7. Stir well, add clean water, and stir well.
8. Pour the noodles into the salad bowl.
9. Cover with plastic wrap.
10. Use a toothpick to pierce the hole.
11. Put it in the microwave.
12. Heat on high heat for 1 minute and 40 seconds.
13. Steamed custard.
14. Uncover the plastic wrap to see if it is fully cooked. If the heat is not enough, heat it for another 30 seconds. The double yolk egg I used today is relatively large, so I heat it for another 30 seconds. Generally, a normal egg is just right for 1 minute and 40 seconds.
15. Take out the steamed custard.
16. Take sesame oil.
17. Pour sesame oil.
18. Drizzle with steamed fish soy sauce.
19. Wash the green onion leaves.
20. Mince.
21. Make a cross with a knife and sprinkle with chopped green onion.
22. Finished product.
