The original [Cat's private kitchen dish] is poured into the omelet, and the legendary taste is flat.
Fried poached eggs, fried on both sides until cooked. Do not put more oil, pay attention to safety and careful splashing.
Carrots, shallots, oyster mushrooms, chopped and put together into a bowl of materials
Water-conditioned starch. Prepare a small bowl of water, add the appropriate amount of starch, salt, and mix well.
Do not wash the remaining oil in the pot after the omelette, add the material to the bowl, add the thirteen incense (or pepper powder), stir fry a few times
Pour in the prepared starch juice, add a little soy sauce to taste, stir a few times until the soup is slightly thick.
Add fresh vegetables (or MSG), stir well and turn off the soup. Serve.
Pour the broth onto the fried poached egg.
1. The pan is good. When making the first omelette, it is advisable to have a small fire and turn it over to prevent sticking. The subsequent pots will be much better when they are already hot. 2. The ratio of starch to water is basically 1 bowl of water with 1 flat spoon of starch. It feels slightly thin in the bowl and is slightly thick when heated in the lower pot. 3. The soup should not be heated in the pot for too long, too rare to taste, too thick and the taste is greasy. In order to prevent the troubles, you can mix the material bowl, the thirteen incense, the water starch, the salt, the fresh vegetables, the soy sauce, and mix them in the bowl before cooking.