金针烩鸳鸯豆腐Tofu of Twins

【材料】
香菇4朵（浸软）、金针50克（浸软）、云耳5克（浸软，飞水）、生花豆腐2块（切块炸至金黄色）、蜂巢豆腐2块（切块）、红枣6粒（去核）、腰豆50克（浸水过夜）

【调味料】
麻油、胡椒粉各少许，糖、盐各1茶匙、浓缩斋汤2大匙、斋蚝油1大匙、生抽1/2大匙、水2饭碗、勾芡粟粉1/2大匙加水适量稀释

【做法】
1.将买回来的生花豆腐，放入雪格一晚结冰，解冻后就成蜂巢豆腐。
2.将浸泡过夜的腰豆，加入1饭碗水煮滚后，慢火煮30分钟至软身。
3.金针每条去硬蒂打结，渣干水份，飞水备用。
4. 烧热3大匙油，爆香香菇、金针、云耳和所有材料，加入调味料险片刻，煮至汁浓，勾芡即成。

【小贴士】
干金针略带酸味，泡软清洗后再飞水，就会除去酸味。

【Ingredients】
4 pcs mushroom (soaked), 50g dried tiger lily (soaked), small black fungus (soaked & blanched), 2 blocks soft tofu (cut into pieces & deep fried), 2 blocks frozen tofu (cut into pieces), 6 pcs red dates (seeded), 50g cashew nuts (soak over night)

【Seasoning】
Dash of sesame oil & pepper, 1 tsp salt, 1 tsp sugar, 2 tbsp concentrated vegetarian stock, 1 tbsp vegetarian oyster sauce, 1/2 tbsp soy sauce, 2 bowls water, 1/2 tbsp corn flour with some water

【Method】
1.For frozen tofu, keep fresh soft tofu in freezer over night.
2.Boil soaked cashew nuts with 1 bowl of water, once boiled, turn to low heat and simmer for 30 minutes until soften.
3.Remove the stems of dried tiger lily and makes knots, squeeze out water and blanched.
4.Heat up 3 tbsp oil, sauté mushroom, tiger lily, black fungus and all other ingredients, and then toss in seasoning and simmer until gravy thicken, add thickening starch and dish out.