蚝味白玉煲
中文介绍特点生津开胃，蚝味白玉煲
口味独特。
原料香菇、蘑菇、秀珍菇、鸡腿菇、草菇各50克，内脂豆腐一盒，蚝油30克，精油、食盐少许。 制作(1)将各种菇洗净。秀珍菇和鸡腿菇分别切成约3厘米长的薄片，草菇、香菇和蘑菇切片，豆腐切成约3厘米宽5厘米长的薄片。(2)陶瓷煲内添加清水1000克，放入菇片，大火烧沸，改用文火煨30分钟，倒入豆腐大火烧开。(3)炒锅内放少许油烧热，加入蚝油炒匀倒入煲中，加少许盐即可。
特点蚝味香醇，豆腐嫩滑，汤鲜味浓。
英文解说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.