Lactone tofu

100g

ham sausage

25g

Fresh mushrooms

10g

cucumber

25g

residual sauce

500 grams

condiments

salt

3g

corn starch

15g

chicken essence

1g

step

1. Prepare ingredients: lactone tofu, fresh mushrooms, ham sausage, cucumber and broth.

2. First, cut the ham sausage, cucumber and mushrooms into filaments for later use.

3. Take 100g lactone tofu and put it on the chopping board.

4. Dip the knife in some water (anti-sticking), slice the tofu first, and then cut the filaments (this step should be gentle, the tofu is very tender).

5. After cutting, put it in water and cut it open.

6. Blanch in boiling water for half a minute, then take it out and soak it in clear water for later use.

7. Add the broth to the casserole, and then add the right amount of water (it is best to use all the broth).

8. After the fire comes to a boil, add shredded mushrooms, cover the pot, and turn to low heat for about 10 minute.

9. Soup cannot be separated from thickening. At this time, prepare water starch. First put 15g corn starch into a bowl, then add 15g water and mix well.

10. After the mushrooms are boiled, add shredded ham and tofu, and bring them to a boil.

1 1. Cook for a while and add shredded cucumber.

12. Add 3 grams of salt, gently push it with a spoon and mix well.

13. Turn down the heating. After the water starch is stirred again, slowly pour it into the soup pot and stir it gently with a spoon. Turn off the heat as soon as it is simmered.

14. Finally, add chicken essence and mix well to serve.

15. It's delicious!