双菇蒸水豆腐Steamed soft beancurd with mix shimeji mushrooms

材料：
水豆腐2块、白玉菇50克、
姬菇50克、豆豉1汤匙、
枸杞1汤匙（浸泡）、姜丝20克
调味料：
酱油1汤匙、胡椒粉¼茶匙
做法：
1. 将姜丝用热油炸至酥脆及金黄色，捞起沥干油备用。
2. 豆腐切片，排在蒸盘上，把菇类加入豆豉、枸杞和调味料拌匀，铺在豆腐上。（图1-2）
3. 预热蒸炉，将豆腐以中火蒸7-8分钟，离火，加入炸姜丝及1汤匙姜油即可。（图3）

Ingredients :
2 soft tofu, 50g white shimeji mushrooms, 50g brown shimeji mushrooms,
1 tbsp salted black bean,
1 tbsp wolfberries (soaked), 20g
shredded ginger
Seasoning :
1 tbsp light soy sauce, ¼ tsp pepper
Method :
1. Deep-fry shredded ginger in hot oil till golden in color and crispy, dish out and drain.
2. Cut tofu into slices, arrange on a steaming plate. Combine the mushrooms with salted black
beans,wolfberries and seasoning, add mixture onto the tofu. (Pic 1-2)
3. Steam in a preheated steamer over medium heat for 7-8 minutes,
remove from heat. Top with fried ginger, add 1 tbsp fried ginger oil, serve hot.(Pic 3)