鮮露筍玉子豆腐 Egg Beancurd with Fresh Asparagus

鮮露筍玉子豆腐


材料：

鮮露筍，切段　　　　八両

玉子豆腐，切厚片　　兩條

蘑菇，切片　　　　　半杯

蔥花　　　　　　　　１湯匙

上湯　　　　　　　　兩杯



調味料：

鹽　　　　１／２茶匙

糖　　　　１／２茶匙

胡椒粉　　少許

麻油　　　少許



做法：

１．將露筍爆炒，加入上湯半杯，冚蓋煮半分鐘後，隔去湯汁，排放碟上．

２．下油兩湯匙，加入上湯煮滾，加入蘑菇片，玉子豆腐及調味料，慢火煮片刻．

３．以生粉水埋獻，淋上露筍上，再加蔥花，即可．



Egg Beancurd with Fresh Asparagus


Ingredients:

8 tael fresh asparagus,cut into sections

2 egg beancurd,sliced thick

1/2 glass of sliced mushroom

1 tbsp chopped spring onion

2 glass of stock



seasonings:

1/2 tsp salt

1/2 tsp sugar

some pepper

some sesame oil



Method:

1.Saute the asparagus,add in 1/2 glass of stock.

Cover and bake to cook about half mins until done.Drain and put on a plate.

2.Heat 2 tsp oil,add in stock to boil until done.

Add in Sliced mushroom,egg beancurd and seasonings.

Cook over mild heat for a while.

3.Thicken with cornflour water.Pour them onto the asparagus.Sprinkle chopped spring onion on.Serve.