1. One radish vegetable, wash and set aside.
2. Cut two finger segments.
3. Beat two eggs.
4. Appropriate amount of water starch.
5. A moderate amount of cherry tomatoes.
6. Cut in half.
7. Bring an appropriate amount of water to a boil in the pot.
8. Put in cherry tomatoes.
9. Boil the pot and hook into the thin gorgon.
10. Add radish stalks and bring to a boil.
11. Beat in the egg liquid, stop for a while, and push up with a spoon. When the frangipani all float up, turn off the heat.
12. Season with salt, light soy sauce, vinegar, sesame oil, and sesame pepper powder.
13. Bowl.
14. Finished product.
15. Finished product.
Tips:There was one bite left during the thickening. I wanted to pour it, but I felt it was a pity, so I went in again. The soup was a little thicker, which caused the egg liquid to be a little bit broken, and the color of the soup was a little worse. The taste is delicious.
The finished product should have floating golden egg spikes, the soup color should be pure and clear, and the dishes should be green.
Buy on JD
Buy on Amazon