condiments

tofu

1/4

Hemerocallis

50 grams

wood ear

50 grams

Spine silk

50 grams

Eggs (of hens)

1

condiments

Water starch

Proper amount

salt

Proper amount

Cooking wine

Proper amount

vinegar

3 tablespoons

Light soy sauce

1 tablespoon

pepper

2 teaspoons

chicken essence

Proper amount

sesame oil

Proper amount

shredded ginger

Proper amount

step

1. Sizing the shredded tenderloin with cooking wine, chicken essence, pepper, salt and water starch for later use;

Take a small bowl, add 3 tablespoons vinegar, 2 teaspoons pepper, 1 tablespoon soy sauce and salt, and mix well.

Heat the pot, add water to boil, and add the soaked yellow flowers, shredded auricularia and shredded ginger.

2. Cook for 3-5 minutes, then add the tenderloin slices to disperse and remove the floating foam.

3. Add tofu cut into thin strips.

4. After boiling, add the mixed pepper vinegar juice and stir well. Immediately add water starch, gently push it with a spoon, turn off the heat after it thickens.

5. Pour the egg mixture evenly, and then gently push 1 and 2 times with a spoon to form a large egg drop. Add chicken essence and sesame oil when the fire is medium, and immediately turn off the fire.

Finally, you can sprinkle some chopped chives or coriander to improve the taste.

skill

1. the juice made of vinegar and pepper should be operated quickly after being added, otherwise it will be tasteless if cooked for a long time.

2. When beating egg blossoms, be sure to turn off the fire and don't cook. The soup should have the right concentration.