上汤千叶百玉蔬 Blind Shape Tofu

【材料】
A:盒子豆腐1合、上汤600克、生粉适量
B:松菇50克、甜菜莆100克、甜豆100克、马蹄100克
【调味料】
A:盐1⁄2茶匙、糖1茶匙、鸡精粉1⁄2茶匙
B:糖1茶匙、盐1⁄2茶匙、鸡精粉1茶匙、绍兴酒1汤匙、高汤200毫升
【做法】
1.将盒子豆腐切薄片，围在大盘里，中间留空，然后放入蒸锅内蒸热备用。（图1-2）
2.将所有材料B切成粒状备用。（图3）
3.烧热锅放少许油，加入材料B及调味料A炒熟，排入豆腐中央。（图4-5）
4.将调味料B煮滚，下生粉勾芡，淋入豆腐即完成。（图6-7）

【Ingredients】
A:1 box white tofu, 600ml stock, dash of corn flour
B:50g enokitake mushroom, 100g sweet pickled radish, 100g sweet peas, 100g
water chestnut
【Seasoning】
A:1⁄2 tsp salt, 1tsp sugar, 1⁄2 tsp chicken powder
B:1⁄2 tsp salt, 1tsp sugar, 1 tsp chicken powder, 1 tbsp chinese cooking wine, 200ml
stock
【Method】
1.Cut tofu into thin slices and arrange around serving plate, leave a empty hole
in the center.(pic 1-2)
2.Diced all ingredients B and set aside.(pic 3)
3.Steam tofu and set aside, saute ingredients B with some oil and season with seasoning
A, dish out and put in the center of tofu.(pic 4-5)
4.Bring seasoning B to boil, thicken with corn starch and pour over tofu to serve.
(pic 6-7)