滋补红烧竹笙 Braised Bamboo Pit with Vegetables

材料：

竹笙10条、白菜80克、鲜冬菇80克、蘑菇8粒、红枣6粒、姜6片、炸腐竹1块（先炸好，浸水剪小块）

装饰：

西兰花菜200克

调味料：

姜汁2小匙、生抽2汤匙、糖1/4小匙、盐1/2小匙、味精1/4小匙、清水1碗、粟米粉1小匙

Ingredients:

10 pcs bamboo pit, 80g Chinese cabbage, 80g fresh mushroom, 8 pcs champignons, 6 pcs red dates, 6 slices ginger, 1 pc fried bean curd stick (pre-fried and soaked and cut into small pieces)

Garnishing: 200g broccoli

Seasoning:

2 tsp ginger juice, 2 tbsp soy sauce, ¼ tsp sugar, ½ tsp salt, ¼ tsp MSG, 1 bowl water, 1 tsp corn flour.

做法：

1.竹笙先浸软修清洁，揸干水份，切长段5公分。

Soak bamboo pit until soften, then trim and squeeze out water and cut into 5cm blocks.

2.锅热放油1汤匙爆香姜片，所有材料及调味料一起煮滚后，改用小火煮至汁浓即可。

Heat 1 tbsp oil and sauté ginger until fragrant, then toss in all ingredients and seasoning, cook until gravy thicken.

3.西兰花洗净，烫熟后排盘备用，把煮好的红烧竹笙放在中间即可上桌享用。

Wash broccoli and blanch in boiling water until cooked, arrange around the plate and pour braised bamboo pit in the centre.