Accessories: 6g of eggs, 25g of dried fungus, 25g of lettuce, 1g of peas

Seasoning: 1g of salad oil, 5g of salt, 3g of monosodium glutamate, 5g of rice wine, 5g of starch (peas), 15g of each

Practice of white slippery bean curd soup:

1. Mix starch with appropriate amount of water to make water starch about 3. Cut tofu into domino pieces; Put a little egg white, water starch and refined salt into a bowl and make it into a hard paste.

2. Take a flat plate, spread salad oil evenly on the surface, dip the tofu evenly into the hard paste, put it flat in the plate, steam it thoroughly in the cage and take it out for later use.

3. Shred auricularia auricula; Cut the bamboo shoots into snowflakes and put them together with peas.

4. Put the soup pot on the fire, add 1ml of vegetarian soup, auricularia auricula, bamboo shoots and peas, add refined salt, monosodium glutamate and Shaoxing wine, and when the soup is boiled, skim off the floating foam, put it into the soup bowl and add steamed tofu.

for more information about white slippery bean curd soup, please see Mint.com Food Library /shiwu/baihuadoufutang.