Required ingredients

A box of tofu with inner fat, two tomatoes, a handful of Flammulina velutipes, two eggs, proper amount of cooking oil, salt, white pepper, starch water, coriander and a little sesame oil.

Practice steps

1. Prepare a box of tofu with fat inside, cut off two corners to exhaust, pat it gently a few times, and take off the box. Then change the knife and cut it into small four squares. Two tomatoes, cut with a cross knife, blanched in boiling water for a few minutes, peeled, cut with an oblique knife in the middle, remove the tomato pedicle in the middle, and then diced with a different knife.

2. Pick a handful of Flammulina velutipes from the root and tear it for later use. Beat two eggs in a bowl and stir them into egg liquid. Boil the water in the pot, pour the Flammulina velutipes into the boiled water, remove oxalic acid and fishy smell, and take it out after the water is boiled again.

3. Put oil in a hot pan, pour in diced tomatoes, and stir-fry tomatoes over medium heat until the juice comes out. Then pour water, boil, add Flammulina velutipes and tofu, add salt to taste, and add appropriate amount of white pepper to remove fishy smell. These ingredients are very fresh in themselves and do not need other seasonings. Then turn to low heat and pour in starch water while stirring. When the soup becomes thick and smooth, pour the egg liquid in a thin line and pour it in a circle to make the egg liquid shape in the pot. A little push with a spoon will form a thin and beautiful egg flower. Put the pot into a bowl, and finally sprinkle with chopped green onion or coriander and add a little sesame oil.