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

Name: LG CRISPY RICE VERMECILI TOP SALMON MUSHROOM SAUCE ON WOLFBERRY EGG DROP
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 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

Lyii G @LyiiG

MY KIND OF DISH TO BRIGHTEN UP A RAINING DAY.

Lyii G @LyiiG

MY KIND OF DISH TO BRIGHTEN UP A RAINING DAY.

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Ingredients

20 mins

2 servings

50 gramsdry rice vermecili
1/2 cupoil for deep frying
garnish
5 tbspgrill salmon flake
5 tbspwarm up the vegetarian mushroom sauce
3 tbspdice scallion
egg drop
3 largeegg
2 tbspwolfberry soak in water to soften for 1 minute
1 tspcornstach and water mix
3 tbspabalone sauce with 2cup of water or stock

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Steps

20 mins

1

deep fry rice vermecili in oil till crispy for 1 minute ,cool then set aside in fridge to keep it crispy
2

put sauce and water in pan till boil then add cornstarch then add egg and stir 2 circle gently then off heat
3

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