Picture School ----- Satisfying Meatless Lunch

- This is the table setting for my lunch. The metal spoon will is meant for Chawamushi ( Japanese steamed egg)

1) Preparation of Chawamushi.
- eggs
- Chicken stock
- fresh shitake

2) Dissolve stock( if you're using packet stock, then you can forgo this process)

3) Add egg into stock. The amount of stock to egg should be 2:1. Stock 2, egg 1.

4) whisk everything until smooth.


5) clean shitake and cross its top.

6) Pour whisked egg & stock lowly into skitake bowl.

7) Cover up and steam, remember to cover before steaming. Or egg will harden real quick and it'll have alot of holes within. Making the chawamushi hard.

Chawamushi DONE!!

Scoop into serving cups.


8) Prepare rice vermicelli.
9) DO NOT cook rice vermicelli the same way as Spaghetti. All we need to do is soak it in hot water, and drain it. Not boiling it over flames.

10) Prepare Stock. Slice ginger and prepare garlic.

11) Fry garlic & ginger in pot to extract the taste.


12) When fragrant arises and ginger turns crispy and golden, add in water.

13) Put in whatever vegetable of your choice,or what you find in your fridge.

i'm focusing on bittergourd & oyster mushroom this time.

Oyster Mushrooms.

Stock DONE!!

Bring everything out...set properly.

This is lunch!!....put rice vermicelli into bowl, top soup & its ingredients over!...





(^+^)

yc aka Penne