中文介紹
特點生津開胃，
口味獨特。
原料香菇、蘑菇、秀珍菇、雞腿菇、草菇各50克，內脂豆腐一盒，蚝油30克，精油、食鹽少許。 製作(1)將各種菇洗淨。秀珍菇和雞腿菇分別切成約3厘米長的薄片，草菇、香菇和蘑菇切片，豆腐切成約3厘米寬5厘米長的薄片。(2)陶瓷煲內添加清水1000克，放入菇片，大火燒沸，改用文火煨30分鐘，倒入豆腐大火燒開。(3)炒鍋內放少許油燒熱，加入蚝油炒勻倒入煲中，加少許鹽即可。
特點蚝味香醇，豆腐嫩滑，湯鮮味濃。
英文解說
Characteristics of fluid appetizer,
Unique taste.
Raw mushrooms, mushrooms, oyster mushrooms, Mushroom, straw mushrooms, 50 grams of fat within a box of tofu, oyster sauce 30 grams, essential oils, a little salt. Production (1) Wash all kinds of mushrooms. Pleurotus and Coprinus were cut into thin slices about 3 cm long, straw mushroom, shiitake mushrooms and mushroom slices, tofu cut into about 3 cm wide and 5 cm long slices. (2) ceramic pot to add water 1000 grams, into the mushroom slices, the fire boiling, switch to gentle simmer for 30 minutes, poured into the fire to boil tofu. (3) Heat the wok put a little oil, add oyster sauce, stir into the pot, add a little salt.
Mellow flavor characteristics of oysters, tofu, fresh, Tang Xian Sauvignon.
