Sea Rice Egg Flower Winter Melon Purée
1.
Hymi soaks in advance.
2.
Peel the winter melon, remove the flesh and cut into small cubes.
3.
Beat the eggs and set aside.
4.
Pour the chicken broth into a pot, add 1 tablespoon of Shao wine and salt to a boil.
5.
Add sea rice and winter melon diced and cook on low heat until the winter melon is soft and rotten.
6.
Pour the starch into the water and bring it to a boil.
7.
Gently sprinkle in the beaten egg liquid.
8.
Turn off the heat and add MSG pepper to taste, and pour in sesame oil.
Tips:
The cut winter melon is not easy to be too big, and the soup is thickened and then sprinkled with egg liquid.