2. Seasoning: 200g of clear soup, 5g of salt, 5g of monosodium glutamate, 4g of chicken essence, 6g of chicken juice, pumpkin juice10g (pumpkin steamed and boiled in fresh soup can enhance the color and taste of dishes) and chicken oil10g.
3. Break off the shrimp from the back, remove the sand line, add 1% alkaline water (500g shrimp, 50g alkaline water) and marinate for 30min, then gently rub and rinse, so that the shrimp will be very white.
4. Beat the tofu into a paste, mix well with the eggs, add appropriate amount of water, and steam in a steamer for 20 minutes until cooked.
5. Cut the tofu into pieces, fry it in a 60% hot oil pan 1 minute until it is golden yellow, then soak it in bacon soup for 5 minutes until it tastes delicious, and keep warm for later use.
6, quail eggs spread out and fried, rounded for use. 5. Put the wax gourd ladle and shrimp into boiling water for 30 seconds and 20 seconds respectively, and put the processed raw materials on the plate.
7. Add clear soup to the pot and bring to a boil. Season with salt, monosodium glutamate, chicken essence and chicken juice, thicken with raw flour, add pumpkin juice to color, seal with chicken oil, and pour on a plate.