Ingredients
- Tomato — 1
- Silken tofu — 1 box
- Shiitake mushrooms — 5
- Shredded meat (ham or pork liver) — 100g
- Wood ear mushrooms — 8
- Enoki mushrooms — a little
- Eggs — 2
- Cilantro (or scallions) — 2
- Cornstarch + water (for slurry) — 3 tbsp + 1/2 bowl
- Salt — to taste
- Chicken bouillon — to taste
- Chili powder — to taste
- Dark soy sauce — 1/2 tbsp
- Light soy sauce — 1 tbsp
- White pepper powder — 1/2 tbsp
- Aged vinegar — 2 tbsp
Steps
- Prep ingredients: Peel and dice the tomato, cut silken tofu into strips, julienne the meat, shiitake, and wood ear mushrooms, tear apart enoki mushrooms. Set aside.
- Prep more: Mix 3 tbsp cornstarch with 1/2 bowl water. Chop cilantro and scallions. Beat eggs with a little salt. Have white pepper and chili powder ready.
- Heat oil in a pot, add tomato dice and stir-fry until the oil turns red. Add two large bowls of water and bring to a boil. Add meat, shiitake, wood ear, enoki, and tofu. Boil on high heat for 2-3 minutes.
- Season with salt, chicken bouillon, chili powder, 1/2 tbsp dark soy sauce, and 1 tbsp light soy sauce. Pour in the beaten egg while stirring to form ribbons. Add cornstarch slurry and stir. Reduce heat and cook until slightly bubbling.
- Just before turning off the heat, add 1/2 tbsp white pepper and 2 tbsp aged vinegar. Sprinkle with scallions and cilantro. Serve and enjoy!
