1. Wash the greens and cut into shreds; remove the tofu and cut into small pieces; marinate the shrimp with cooking wine, add salt and beat the eggs to make a liquid, and use an appropriate amount of water starch for later use.
2. Blanch the tofu and remove it for later use.
3. Add water to a boil in a hot pot, add tofu and shrimp and cook for 2 minutes.
4. Water starch thickens.
5. Pour in the egg liquid
6. At the same time, add green vegetables, season with appropriate amount of salt and cook for another minute.
7. Serve on a plate
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