Ingredients: 2 eggs, 1 cucumber, 1 block of lactone tofu, 1 box of white jade mushrooms, 2 ham sausages, 1 small piece of ginger.

Seasoning: 8g salt, 3g sesame oil.

Procedure:

First step: remove the root of white jade mushrooms, clean and cut into small pieces, set aside.

Step 2: Wash the cucumber and cut into thin slices and set aside.

Step 3: Remove the inner tofu from the box, invert it onto a sheet pan and cut into small dices.

Step 4: Dice the ham hock and set aside.

Step 5: Pour a moderate amount of oil into a wok, pour the beaten egg into the wok and scramble until ripe, then remove.

Step 6: Leave a little bottom oil in the wok and add a few pieces of grated ginger.

Step 7: Pour in the white jade mushrooms and stir-fry to remove the moisture.

Step 8: Next, add the ham hock, cucumber slices, tofu cubes and chopped egg, stirring well.

Step 9: Add 10 grams of salt.

Step 10: Add 3 grams of sesame oil before removing from the pan and mix well.

The hibiscus soup made in this way has only one word to describe it, that is fresh