
Health benefits
Flammulina velutipes: low protein
Nori: phlegm reduction
Ingredients
Enoki mushroom ( 100g ) | Lactone Tofu ( 350g ) |
Seaweed ( 10 Gram ) | Korean chili sauce ( 2 spoons ) |
Green pepper and salt and pepper powder ( 5g ) | Tapioca flour ( 20g ) |
Water ( 500ml ) |

1. Prepare ingredients: remove the stems of enoki mushrooms, wash and cut them into sections, wash the seaweed with water, beat an egg, and cut lactone tofu into small pieces

2.Put 2 spoons of chili sauce into the pot

3.Pour in 500 ml of water

4.Stir the chili sauce evenly
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5.Add in the washed and chopped enoki mushroom segments

6.Bring it to a boil

7.After boiling, pour in the diced lactone tofu

8.After boiling again, simmer for 2 minutes

9.Add the washed seaweed, stir gently and let it boil again

10.Put the tapioca starch into an appropriate amount of water, stir evenly and set aside

11.Pour over the gravy to thicken the gravy

12.Pour in the beaten egg liquid

13.After condensing for a while, it will lighten Pound lightly to form egg droplets.After condensing for a while, pound lightly to form egg droplets

14.Sprinkle 5 grams of green peppercorns, salt and pepper, stir evenly and serve

15.Have a bowl of warm food in winter and you can brush it with fat
Tips
It is recommended to soak the dried seaweed in advance and then rinse it.This can wash away some impurities and make it safe to eat
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