用料:菜花150克,水发香菇30克,鸡蛋2个,植物油20毫升,鲜汤300毫升,香菜、精盐、味精、胡椒粉、黄酒、葱花、生姜丝、湿淀粉各适量。圳浊:将菜花洗净,掰成小块,放入沸水锅中略烫。再入凉水中过凉,捞出控水。鸡蛋放沸水中煮熟,去壳后将 Ingredients: cauliflower 150 grams, 30 grams of water, mushrooms, eggs 2, 20 ml of vegetable oil, 300 ml soup, parsley, salt, MSG, pepper, rice wine, green onion, ginger wire, wet starch, the right amount. Shenzhen turbid: Wash cauliflower, breaking into small pieces, into the boiling water pot slightly hot. Re-entry cold water too cold, remove the water control. Egg boiled in boiling water, after husking