Egg, mushroom and tofu soup

Practice: Stir fry shallots and pour in mushrooms to stir fry the water, then pour in 1 bowl of water to boil, put in the tender tofu and cook for 2 minutes, then add the diced ham and drizzle the egg to slip quickly, and finally add salt, white pepper, green onions to taste.

Tips

1. Serving size: 1 egg, 30g of ham, 150g of tofu, 150g of mushrooms

2. Stir-fry ginger and scallions in hot oil, and then put in the mushrooms to remove the fishy flavor effectively as well as to improve the freshness

3. The key to the tenderness of the egg is to add 1 tsp of water to beat it, and then drizzle it into the egg mixture and cook for 1 minute

4. Key: white pepper must be put, to remove the fishy fresh warm stomach