金汤港豆苗Pumpkin Bean Sprout in golden soup

将滑豆腐隔水蒸5分钟，备用。Steam soft tofu for 5 minutes ，set aside.

姜丝炸至金黄色，备用。Deep fry juliennes ginger until golden brown.

金瓜蒸熟压成泥，加入水250毫升把玉桂粉拌匀过滤后，倒入锅中煮滚，加入其余材料B再勾芡煮到汤汁浓稠成金汤。Steam pumpkin and mash finely, mix with 250ml of water and add in cinnamon powder, filter and boil in pot with all remaining ingredients B, thicken with starch.

煮滚半锅水，加入油和盐，再加香港豆苗煮1分钟捞起，滤去水份，盛入碟中，菜面排上豆腐，再放上炸姜丝，倒入金汤即成。Boil half pot of water with some oil and salt, blanch HK bean sprout for about 1 minute, drain and place in plate, top with tofu, fried ginger and pour pumpkin soup over, done.