Ingredients: yuba, tofu, fungus, bamboo shoots, mushrooms, chestnuts, day lily (day lily), mung beans, vermicelli, mustard tuber (appropriate amount).

Seasoning: tofu, raw flour, ginger, salt, pepper, soy sauce.

Exercise:

① Soak all dry goods in soft water and clean them. Shred bamboo shoots; Black fungus is torn into small flowers. Yuba and string beans are broken into small pieces; Cut tofu into cubes; Peeling chestnuts; Ginger is minced.

(2) Appropriate amount of soy sauce, pepper, and corn flour are mixed with clear water to make corn flour water.

(3) frying the bean curd slices and yuba in an oil pan until golden brown, and draining the bean curd; Soak yuba in cold water for later use.

(4) Leave a little oil in the pot, saute mushrooms, add Jiang Mo, chestnuts, soy sauce and shredded mustard tuber and stir well.

⑤ Add boiled water, string beans, fungus, shredded bamboo shoots and day lily, pour the soaked yuba into the pot with water, add pepper, salt and bean curd after boiling, season and stew.

⑥ Add vermicelli and cook for 2 minutes, then pour in the prepared raw flour water. When the soup is thick, it can be cooked.

The product is bright in color and rich in materials. It dissolves the flavors of various ingredients in one pot, which is delicious, crisp and nutritious. It's really the top-grade delicacy in vegetarian dishes.