砂锅豆腐杂锦

材料
长条炸豆腐2块、大白菜（黄芽白）150克、鲜冬菇3朵、金针菇12条、白玉菇50克、红萝卜30克、海带芽1小匙、芫茜少许、姜5片、麻油1⁄4小匙
2 pcs deep fried long shape tofu, 150g Chinese cabbage, 3 pcs fresh mushroom, 12 pcs dried tiger lily (soaked), 50g white shimeji mushroom, 30g carrot, 1 tsp seaweed sprout, some coriander, 5 slices ginger, 1⁄4 tsp sesame oil

调味料:混合
素蚝油1小匙、生抽1大匙、盐1⁄4小匙、胡椒粉少许、水3⁄4碗、味精少许、粟米粉1⁄2小匙
1 tsp vegetarian oyster sauce, 1 tbsp soy sauce, 1⁄4 tsp salt, dash of pepper, 3⁄4 bowl water, dash of MSG, 1⁄2 tsp corn flour (pre-mixed all )

做法
1.将大白菜，鲜冬菇和红萝卜洗净切长条，白玉菇去蒂、金针菇浸软打结。
1.Wash and cut Chinese cabbage, fresh mushroom and carrot into strips, remove stems of white shimeji mushroom, make knots on dried tiger lily.

2.砂锅烧热放入油1大匙，炒香姜片，然后加入全部蔬菜和菇类炒匀，再加入调味料和炸豆腐煮至滚。（图1-5）
2.Heat 1 tbsp oil in clay pot, sauté ginger until fragrant, toss in vege and mushrooms, stir well. Add seasoning and fried tofu, bring to boil. (pic 1-5)

3.最后加入海带芽和麻油，加盖焖煮5分钟即可享用。
3.Lastly add in seaweed sprout and sesame oil, cover with lid and simmer for 5 minutes, done.

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