主料A： 干香菇 3 0克， 草菇 75克， 银耳 (干) 30克， 榆黄蘑 (干) 30克， 黄耳 30克， 金菇 1包 胡萝卜 两汤匙 莲子/白果 6粒 小玉米 4条 辅料B ： 鲜腐皮 油菜心 4棵 麻油 调料C： 盐 1/8 茶匙 白砂糖15克， 蚝油 3 汤匙 生抽 2汤匙 料酒20克 麻油 1/2茶匙 青水 50ml 上汤 soak black funi, mushrooms until soft. cut off hard stalks, cut large pieces into small onces bring a pot of water to boil. Scald straw mushrooms and black funi, mushrooms for 1 min. Drain Bring all ingredients of sauce to a boil. Put in ingredients A and stir-fry place 2 sheets of bean curds skin on a large bowl, one stacking on another. place ingredient A with sauce. wrap the infredients with bean curd skins. invert the bean curd wrap on a steaming plate. Arrange the choy sum, steam for 5 min. serve can thicken the sauce after steaming 1.水发香菇用清水洗净，大片的用斜刀片成两片，小的整用； 2.鲜草菇在圆面上切成十字花刀； 3.将水发黄耳、水发榆蘑用清水洗净，均切成片； 4. 净冬笋、胡萝卜用花刀法刻成蝴蝶花形； 5.然后再切成片，使每片都成蝴蝶状； 6.水发竹荪由中间剖开，切成5厘米的长条； 7.油菜洗净，剥去老帮，并将油菜心每片改刀切成两片；...
Ingredients 2 eggs, bring to room temperature if chilled 6 halved egg shells of boiled water (water : egg = 1.5 : 1) soy sauce to taste sesame oil to taste Method Beat eggs, add cooled boiled water to egg and mix well. Strain the mixture through a sieve into a steam-proof dish. Or, you may remove the bubbles with a spoon. I’m less skillful in cleaning off the bubbles without discarding some egg juice at the same time. Therefore, using a sieve to me is more efficient. Set up a rack with water in wok. You may need a higher rack that would suspend the dish above the water surface. Bring the water to a boil over high heat. Place the dish with beaten eggs on a rack, then top the dish with a flat plate. Cover lid; turn to low heat and steam for 15 minutes (the egg mixture in my dish is about 1.5cm thick). Open and check if the eggs are coagulated by gently shaking the dish. Having a plate-lifter and a towel shall help move the dishes easily. Top the steamed eggs with a d...