材料：
鲜菇、松菇及鲍鱼菇各30克、红萝卜片10克、西兰花60克、白果、雪耳及云耳各10克、高汤300毫升、豆根30克
调味料：
腐乳1茶匙、蚝油1茶匙、鸡粉1茶匙、白糖1汤匙、生粉1汤匙
腐皮卷材料：
腐皮2 张、红萝卜1竹荀、香菇(浸泡) 及蘑菇各20克、雪耳10克(全部切丁)
调味料：
高汤40毫升、南乳1茶匙、白糖1汤匙、蚝油1/2 茶匙、鸡粉1/2 茶匙、生粉1汤匙
做法：
- 煮滚水，把西兰花、菇类、白果等材料飞水后滴干。
- 起锅热1茶匙油，加入调味料和高汤，煮滚后加入所有材料。焖2分钟后勾芡。
- 把材料盛入碟中，排上脆腐皮卷，淋上余汁，即可上桌。
腐皮卷做法：
- 把所有切丁材料飞水滴干。
- 把调味料加入高汤里混合均匀。
- 起锅热油，加入所有材料炒均，倒入调味料，煮滚后勾芡。
- 让煮好的材料冷却。
- 把腐皮剪成 8 X 3公分大小，包入约1汤匙馅料，卷起后以面糊封口。
- 以油煎腐皮卷至脆，然后切成三段，备用。
Ingredients：
30g each of Shitake mushrooms, Shimeji mushrooms & abalone mushrooms, 10g carrot sliced, 60g broccoli, 10g each of ginkgo nuts, white fungus & black baby fungus, 300ml chicken stock, 30g Tau Gan (gluten)
Seasoning:
1 tsp fermented bean curd (Foo Yi), 1 tsp oyster sauce, 1 tsp chicken powder, 1 tbsp sugar, 1 tbsp corn flour
Bean curd roll:
2 sheets Bean curd sheet, 20g each of carrot, bamboo shoots, dried mushrooms (soaked), champignons mushrooms, 10g white fungus (dice all)
Seasoning:
40ml chicken stock, 1 tsp Nam Yee, 1tbsp sugar, ½ tsp oyster sauce, ½ tsp chicken powder, 1 tbsp corn flour
Method:
- Boil some water in wok; blanch broccoli, mushrooms, nuts and the remaining ingredients, drain.
- Heat up a wok with a teaspoon of oil, add in seasoning and chicken stock, pour in all the ingredients, braise for 2 minutes, thicken with corn flour.
- Dish out in a serving plate, place the crispy bean curd roll on top, pour some gravy over and serve.
Method for bean curd roll:
- Blanch all the diced vegetables and mushrooms.
- Mix the chicken stock with seasoning.
- Wok-fry diced vegetables and mushrooms till fragrant, add seasoning, once boiled, thicken with starch.
- Dish out and let it cool down in room temperature.
- Cut bean curd sheet at size of 8cm x 3cm, and then wrap each with a tbsp of filling. Roll up and seal with batter.
- Pan-fry bean curd roll till crispy, cut into 3 pieces each. Set aside.
