A handful of green leaves, cut into small pieces; Half of the red pepper is cut into diamond-shaped pieces and mixed with green vegetables for color matching.
Remove the roots of four mushrooms, all four and a half, and put them in a pot; Soaked fungus, cut into small pieces; Half of the green onions are cut into diced onions, and a small piece of ginger is cut into ginger slices, which are put together in the pot. Take a small pot, beat in an egg, mix well with chopsticks and break up for later use.
After the ingredients are ready, we will start the next operation.
Boil water in a pot, add a spoonful of salt, stir to melt, add tofu slices after the water boils, blanch for one minute, remove and control the water.
Add mushrooms and fungus, turn them over with a spoon for a few times, so that the ingredients are heated evenly, blanch for two minutes, remove and drain, and let them cool for later use.
Add a little cooking oil to another pot. When the oil is hot, pour in the egg liquid, stir fry quickly with a spoon, and pour out the oil for later use.
Add a little cooking oil to the pot, add onion and ginger until fragrant, pour in mushrooms and fungus, stir-fry the green leaves a few times, pour in scrambled eggs, add half a spoonful of water, add tofu, add 2g salt, 1g chicken powder, 1g white sugar, 5g soy sauce, 3g oyster sauce and a few drops of soy sauce for color matching.
Push gently with a spoon and simmer for two minutes to let the tofu taste slowly. Thicken a little and push a few times in a row. When the soup is thick, pour in a little bright oil, then turn off the heat and serve.