Ingredients:

　　Several large pieces of doufunao (bean curd sheets)One large damao ear of yinzi (ear fungus)Six chestnutsTwo jujubesSeveral almondsOne egg.Condiments:Appropriate amount of rock sugar.Steps:1. Soak the yinzi in warm water first;2. Rinse the doufunao with cold water, then tear it into large pieces by hand;3. Remove the shells from the bingtao (silver plums);

4. Remove the yellow stems from the soaked yinzi and chop them up finely;

5. Put all ingredients except the egg into a pot and add an appropriate amount of water;

6. Bring to a boil, then reduce heat to medium-low and simmer for 45-60 minutes;

7. After long simmering, the doufunao will be softened and melted; at this point, pour in the beaten egg;

8. Add rock sugar according to taste.

Peel the ginkgo nuts.

Clean and slice the jelly fungus after removing the yellow stems.

Place all ingredients except the egg in a pot, add an appropriate amount of water.

Bring to a boil, then reduce to medium-low heat and simmer for 45-60 minutes.

After long cooking, the tofu skin will soften. Then pour in the beaten egg.

Add an appropriate amount of rock sugar according to your taste.

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