2. Ingredients: 200g of clear soup, 5g of salt, 5g of monosodium glutamate, 4g of chicken essence, 6g of chicken juice, pumpkin juice10g (boiled pumpkin with fresh soup can enhance the color and taste of dishes), and chicken oil10g.
3, practice: pick the shrimp to the shrimp line, wash and drain the water for later use; Cut tofu into pieces and steam in the pot. Then cut into small pieces; Heat oil in the pot, fry the tofu until both sides are golden, then take it out, add a little salt to the stock and mix well, add the fried tofu and soak for 5 minutes to keep the middle of the stock warm; Blanch the shrimps in boiling water and put them on a plate with the soaked tofu; Heat the chicken soup in a pot, add salt, chicken essence and chicken juice, thicken it with raw flour and pour it on the shrimp and tofu in the plate.