Accessories: 1g of winter bamboo shoots, 5g of chicken breast, 25g of ham, 25g of mushrooms (fresh), 25g of lettuce, 15g

Seasoning: 4g of salt, 3g of monosodium glutamate, and appropriate amounts

How to make Vince tofu:

1. Peel the old skin of tofu, cut it into filaments, and blanch it with boiling water.

2. Remove the stems from the mushrooms, wash them and cut them into filaments;

3. Peel the winter bamboo shoots, wash them, cook them and cut them into filaments;

4. Rinse the chicken breast with clean water, cook it and cut it into filaments;

5. Cut the cooked ham into filaments;

6. Wash raw vegetable leaves, blanch them with water and cut them into filaments;

7. put shredded mushrooms into a bowl, add 5 ml of chicken broth, and steam in a cage;

8. Put the pot on fire, scoop in 2ml of chicken broth and bring to a boil, add shredded mushrooms, shredded winter bamboo shoots, shredded ham, shredded chicken and shredded cabbage leaves, add refined salt and bring to a boil, and add monosodium glutamate to the soup bowl;

9. Put another pot on the fire, scoop 5 ml of chicken broth, add shredded tofu after boiling, and when the shredded tofu floats on the noodle soup, scoop it up with a colander and put it into the soup bowl to serve.

for more information about wensi tofu, please see Mint.com food bank /shiwu/wensidoufu3.