1. 270 grams of peeled tomatoes are beaten into juice with a cooking stick, 6 scallops, 50 grams of enoki mushrooms, 18 grams of soaked tender kelp, 35 grams of egg skin, 1 small root of coriander, minced ginger, garlic, and green pepper. 8 grams of corn starch is added to 20 grams of hydration to form water starch.
2. Heat the pan with cold oil, add 1 teaspoon of oil to the pan, sauté the green peppers, minced ginger and garlic, and pour the tomato juice.
3. Add 350 grams of water
4. Add an appropriate amount of white pepper.
5. Add the right amount of salt.
6. Add scallops after the water is boiled.
7. Add the soaked tender seaweed.
8. Add enoki mushrooms and cook for one minute.
9. It is to add an appropriate amount of water and starch to thicken. The thickness is determined by personal preference.
10. After the water is boiled, add the shredded egg peel, turn off the heat and sprinkle in the coriander, and drip two drops of sesame oil.
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