Seasoning: salt and chicken essence: 1. Cut ham, mushrooms and chicken breast into diced meat;

2. Burn the oil to 70% heat, fry the vermicelli a little, and quickly remove it when it is fluffy;

3. Boil the soup pot with water, and add diced ham, diced mushrooms and diced chicken breast;

4. Break the eggs and water, add them into the soup pot according to the ratio of 1: 1, and then put the vermicelli into the pot;

5. After the vermicelli melts, add salt and chicken essence, and finally sprinkle some coriander to bake a fresh soup with unique taste.

Skill: As a special and traditional classic of Fujian cuisine, although it is simple, we should also pay attention to some small details, so as to help us make pure and delicious "Songhua knife powder". First of all, pay attention when frying vermicelli, because vermicelli will expand rapidly after frying, so it is necessary to divide vermicelli into smaller parts to fry. Another trick is that not only this dish can be used, but also any soup with egg drops can be used. That is, after the eggs are opened, add the same amount of water. This is to make eggs more like flocculent pine flowers, delicious and beautiful.

The uniqueness of this dish can't be seen just by looking at the menu. Everyone must make it by hand. The instant the fried vermicelli is poured into the fresh soup, you can see that the crispy vermicelli immediately turns into gentle and sparkling vermicelli. That kind of fusion makes you feel a little warm from the bottom of your heart and can't help but smile. You just want to feel the nourishment of this soup wholeheartedly.