Ingredients: main ingredients: shepherd's purse 75g, tofu (South) 20g, auxiliary materials: dried mushrooms 20g, bamboo shoots 20g, water gluten 50g, carrots 20g, seasoning: salt 3g, monosodium glutamate 1 g, ginger 3g, sesame oil 1 g, vegetable oil/kloc.

Practice:

1, tender tofu cut into small dices; Water-soaked mushrooms are diced; Wash carrots, blanch them in boiling water and cut them into dices.

2. Wash the shepherd's purse, remove impurities and cut it into fine pieces; Cooked bamboo shoots (cooked) and gluten are also diced for use.

3. Heat the wok to 70% heat, add chicken soup, salt, diced tofu, diced mushrooms, diced carrots, diced cooked bamboo shoots, gluten and shepherd's purse, and then add Jiang Mo and monosodium glutamate.

4. After boiling, thicken with water starch10g (5g starch with water), pour sesame oil before taking out of the pot, and serve in a big soup bowl.