杂菇豆腐羹 Assorted Mushroom Tofu Soup

煮滚清水，加入香菇、鸿喜菇 和豆腐煮滚，一边倒入打散的 蛋一边用舀子搅拌， 做成蛋 花。 Bring water to boil, add in mushroom, Shimeji Mushrooms and tofu, bring to boil. Swirl egg into the pot and quickly stir it to ensure the egg forms thin, long layers.

加入金针菇煮滚，快速注入太 白粉水勾芡。 Add in Enokitake mushroom, bring to boil, thicken the soup with cornstarch

加入调味料煮滚后熄火，最后 才灒入绍兴酒即可。 Lastly add in seasoning and bring to boil, remove from heat, pour in chinese wine, serve hot.