海带芽豆腐羹 Kelbud Tofu Soup

材料 ：
嫩豆腐1块（约250克）、金针菇50克、冬菇2朵、海带芽1汤匙（剪碎）、水2碗、芫茜适量（切碎）、红辣椒1条（切碎）
调味料 ：
盐½茶匙、胡椒粉¼茶匙、水2汤匙、粟粉2茶匙、以上拌匀待用、麻油½茶匙
做法 ：
1 把冬菇泡发洗净切丁；金针菇去根部切小段；豆腐切小块。
2 锅中放入金针菇和冬菇先炒香，然后加入油½汤匙，再加入水、豆腐、海带芽和调味料一起拌煮至浓稠。（图1-5）
3 加入辣椒碎和麻油拌匀，盛起碗内浇上芫茜碎提香。
INGREDIENTS :
1 block soft tofu (about 250g), 50g enoki mushroom, 2 mushrooms, 1 tbsp kelbud (chopped), 2 bowl water, some coriander leaves (chopped), 1 red chilli (chopped)
SEASONING :
¼ tsp salt, ¼ tsp pepper, 2 tbsp water, 2 tsp corn flour (above all mix well), ½ tsp some sesame oil
METHOD :
1 Soak mushroom and dice; remove roof of enoki mushroom; cut tofu in small pieces.
2 Saute enoki mushroom and mushroom in wok, add in ½ tbsp sesame oil, follow by water, kelbud and seasoning, cook until thick. (pic 1-5)
3 Add in chopped chilli and sesame oil , mix well. Top with some coriander leaves when serve.