Ingredients:

　　Shrimp10 pieces,Sea cucumber1 small piece,Dried shellfish2 pieces,Chestnuts20 pieces,Tofu1 bowl,Cilantro2 stalks.Seasoning:

1,

Egg white1 tablespoon, cornstarch half teaspoon;2, Green onion

GingerA little cooking wine;3, Cooking wine a little bit;

4,

Chicken broth3 cups, salt 1 teaspoon,Black pepperA little, water starch 4 tablespoons.Procedure:

1, Wash the shrimp and remove the mud veins, mix with a little egg white and cornstarch;

2, Clean the sea cucumber, cook in water with green onion, ginger, and cooking wine for 10 minutes to remove the fishy smell, then take out, rinse, slice;

3, Wash and soak dried shellfish for half an hour, add a little cooking wine,

Steamuntil cooked through, take out and shred into thin pieces;4, Bring the chicken broth to a boil with the shredded dried shellfish, sliced sea cucumber, chestnuts, and shrimp; simmer, then add all other seasonings.

5, Slowly pour in the tofu, cook for a moment before turning off the heat and serving, sprinkle with chopped cilantro that has been washed and cut up.

Tips:

1, Any three ingredients including seafood and meat slices can be considered as triple treasure, limited to lean meat, fish slices, or chicken slices.

2, Tofu refers to traditional tofu pudding; do not use agar-agar to set it, otherwise it will dissolve when heated.Lean meatfish slices,chicken slicesare all acceptable, without limitation.

2. Tofu brain refers to bean curd, traditionally prepared; avoid using agar powder to set it, as it may dissolve upon heating.