1, material

Lamian Noodles 600g, boxed tofu 1, bamboo shoots 1, lily 20, carrot 1, auricularia auricula 3, shiitake mushroom 3, egg 3, Flammulina velutipes 1, coriander a little, soy sauce 3 tbsp, shiitake mushroom essence 2 tbsp, salt 1 tbsp. 15 cup, white vinegar, pepper 1/2 teaspoons.

2. Practice

1. Wash and shred bamboo shoots, carrots, fungus and mushrooms, and blanch them in turn for later use; Cut the boxed tofu into strips for use.

2. Break the eggs into egg liquid; Wash and soak lily, remove roots and tie knots; Cleaning Flammulina velutipes and removing roots; Wash coriander and cut into sections for later use.

3. Boil a pot of boiling water. Cook Lamian Noodles until it is cooked, and take it out for later use.

4. Boil the vegetarian soup until it boils, add shredded bamboo shoots, shredded carrot, shredded auricularia, shredded mushroom, golden needle from method 2 and all seasonings, and boil it with low heat. Add the egg liquid and golden needle from method 2, then pour it on the flour with white powder, and add coriander when eating.