Home Dish LG CRISPY RICE VERMECILI TOP SALMON MUSHROOM SAUCE ON WOLFBERRY EGG DROP
LG CRISPY RICE VERMECILI TOP SALMON MUSHROOM SAUCE ON WOLFBERRY EGG DROP favourite

LG CRISPY RICE VERMECILI TOP SALMON MUSHROOM SAUCE ON WOLFBERRY EGG DROP

Introduce

Chef :

Lyii G

LG CRISPY RICE VERMECILI TOP SALMON MUSHROOM SAUCE ON WOLFBERRY EGG DROP

MY KIND OF DISH TO BRIGHTEN UP A RAINING DAY.

Ingredient

Food ration :

2 servings

Cooking time :

20 mins
50 grams

dry rice vermecili

1/2 cup

oil for deep frying

5 tbsp

grill salmon flake

5 tbsp

warm up the vegetarian mushroom sauce

3 tbsp

dice scallion

3 large

egg

2 tbsp

wolfberry soak in water to soften for 1 minute

1 tsp

cornstach and water mix

3 tbsp

abalone sauce with 2cup of water or stock

Cooking instructions

* Step 1

deep fry rice vermecili in oil till crispy for 1 minute ,cool then set aside in fridge to keep it crispy

* Step 2

put sauce and water in pan till boil then add cornstarch then add egg and stir 2 circle gently then off heat

* Step 3

pour egg drop gently on plate top fried rice vercemili then top salmon mushroom ,sprongkle scallion ,,serve hot

Note: if there is a photo you can click to enlarge it

Tag

dry rice vermecili Oil for deep frying grill salmon flake warm up the vegetarian mushroom sauce dice scallion Egg wolfberry soak in water to soften for 1 minute cornstach and water mix abalone sauce with 2cup of water or stock

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