Steam Mushroom, Preserved Vegetables, Tofu 清蒸榨菜冬菇豆腐

4人份
Ingredients 用料

1	Tofu 豆腐
4	Shitake Mushroom 冬菇（新鲜）
4 slices	Preserved Vegetables 榨菜
1 tablespoon	Dark Soya Sauce 黑酱油
1 tablespoon	Sesame Oil 麻油
1 teaspoon	Sugar 白糖
2 tablespoons	Water 水

Method 做法
1. Soak preserved vegetables for 20 minutes. Drain. Cut into small cubes.
2. Wash and cut the shitake mushrooms into small cubes.
3. Place the tofu on the steam plate. Put mushroom and preserved vegetables on tofu.
4. Mix dark soya sauce, sesame oil, sugar and water in a bowl. Pour the sauce over tofu. Steam for 10 minutes over high heat. Serve.
4. In a separate bowl, mix oyster sauce, soya sauce, sesame oil, hua diao cooking wine into a bowl. Pour over the prawns.
5. Steam over high heat for 10 minutes. Serve.

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Potato, Cheese, Egg Waffle 马铃薯奶酪片

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Steam Scallop in Thai Sauce 泰式蒸带子

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