Ingredients: 500g of bean curd, 300g of bean curd skin, 0/50g of egg/kloc-,50g of ham, 50g of green radish, 50g of dried mushrooms, 50g of chicken breast and 50g of winter bamboo shoots.

Seasoning: salt 1 5g, scallion 25g, lard 25g, monosodium glutamate10g and ginger10g.

Practice:

1. Dip a knife in water, cut tofu into shreds, put it in a water pot, heat it until it is slightly boiling, and take it out for use;

2. Cook the chicken breast for later use;

3. Cut mushrooms, ham, cooked chicken breast and winter bamboo shoots into the same silk as tofu;

4. After shredding the green radish, boil it in boiling water for about 3 minutes, take it out and cool it thoroughly with cold water;

5. Set the pot on fire, and after heating, use a little oil to slide the pot;

6. Break up the eggs, spread them into egg skins, take them out, and cut the egg skins into silk as long as tofu shreds;

7. Add chicken soup1000g, shredded bean curd, mushrooms (mushrooms), ham, chicken breast, winter bamboo shoots, egg skin, onion ginger, salt, lard, monosodium glutamate and other seasonings into the pot, and then boil and serve;

8. The shredded green radish is ready to eat.