1. Shred the lettuce, and shred the blanched spring bamboo shoots.
2. Water starch is appropriate.
3. Beat 2 chai eggs.
4. Cut tomatoes into small pieces.
5. Heat an appropriate amount of oil in the pot and add the diced tomatoes.
6. Bring some boiling water to a boil.
7. Add double bamboo shoots to a boil.
8. Hook in water starch.
9. Beat in the egg liquid, wait until the egg liquid forms an egg flower, float, and turn off the heat.
10. Season with salt, chicken essence, vinegar, sesame oil, sprinkle with chives.
11. Stir well and serve in a bowl.
12. Finished product.
13. Finished product.
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