1. Tofu is cut into small pieces with a top knife, 3 cm long and 0.5 cm wide.

2. Wash and shred the winter bamboo shoots.

3. Shred the soaked fungus and cut the soaked yellow flower into inches.

4. Take a small bowl, add 30g pepper and 50g vinegar.

5.2 eggs, beat well in a bowl.

6. Take a small bowl, put 20 grams of starch and release it with a little water.

7. Wash the coriander and cut the foam.

8. Add water to the pot, bring it to a boil, and add the chopped tofu, shredded winter bamboo shoots, shredded fungus, yellow flowers and blanched water.

9. Blanch the water for a few minutes and put it in cold water. After cooling, control the water.

10. Add1500g of water to the pot and bring to a boil. At this time, add 15g salt, 15g chicken powder and 5g soy sauce.

1 1. thicken with water starch and boil with water. Sprinkle the beaten eggs on it, add the cooked tofu, shredded winter bamboo shoots, shredded fungus and yellow flowers, and continue to cook over high heat.

12. Mix vinegar and pepper into the soup; Pour in10g sesame oil, take out the pan, sprinkle with10g coriander, and the delicious hot and sour soup is ready.

Tofu is rich in nutrition, containing many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein, and is known as "vegetable meat". The biological value of soybean protein is comparable to that of fish, and it is a leader among plant proteins. Soybean protein belongs to complete protein, and its amino acid composition is good, which contains almost all amino acids necessary for human body. Soybean can be eaten directly by boiling, and the protein digestibility of soybean is only 65%, while the digestibility of tofu can be increased to 92%~95%.