2 tomatoes, 3 mushrooms, half a handful of Flammulina velutipes, tender tofu 1 piece, ham 1 root, soaked fungus 1 piece, half a bowl of water starch, 2 parsley, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, pepper 1 spoon, and sesame oil/kloc-0.

method of work

Step 1: Prepare the ingredients and blanch the tomatoes in cross-shaped boiling water for a few minutes.

Step 2: Peel and dice, add oil to the hot pot and stir-fry diced tomatoes to get juice.

Step 3: Add 2 bowls of water to boil, and add the sliced mushrooms, Flammulina velutipes, shredded auricularia, shredded ham and diced tofu in turn to boil.

Step 4: Add 2 tablespoons of soy sauce and 2 tablespoons of vinegar, and add a little pepper and salt.

Step 5: Boil and pour in water starch (2 spoonfuls of starch and half a bowl of water).

Step 6: pour in the egg mixture and boil, add 1 spoon of sesame oil and sprinkle with chopped green onion.