Accessories: 200 grams of eggs and 20 grams of coriander.

Seasoning: vegetable oil 20g onion 10g salt 3g monosodium glutamate 2g pepper 1g sesame oil 10g soy sauce 5g each.

The practice of small tofu in chicken soup:

1. Chop tender tofu into fine mud;

2. Wash the leaves of Chrysanthemum morifolium and cut into fine powder;

3. Beat the eggs into the pot, add tofu, chrysanthemum, salt, monosodium glutamate and pepper and mix well;

4. Add vegetable oil to the sliding pan and heat, that is, add chopped green onion and cook;

5. Add egg liquid tofu, stir-fry and shape, then add 100g thick chicken soup for stewing, add pepper and coriander powder when taking out of the pot, and sprinkle with sesame oil.

6. Mix chopped green onion, soy sauce, monosodium glutamate and sesame oil into juice and serve with small tofu as above.

For more information about chicken soup and tofu, please see Mint.com Food Library/Restaurants/Chicken Soup Tofu.