材料A：
100g虾仁
100g海参，切丝
50g红萝卜丝
5粒蘑菇，切丝
2粒冬菇，浸软，切丝
材料B：
2大匙油
1大匙绍兴酒
1000ml水
1块水豆腐，切丝
调味料:
4大匙浙醋
1大匙蚝油
½大匙生抽
1大匙糖
1小匙胡椒粉
2大匙粟粉加入4大匙水拌匀，打芡用
2粒蛋，打散
做法:
1· 将材料A放进滚水中烫一烫，捞起。
2· 烧热2大匙油，加入绍兴酒和水，再加入水豆腐和材料A煮滚。
- 加入调味料，打芡煮滚，再加入蛋液拌匀即可享用
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**INGREDIENTS A: **
100g prawn meat
100g sea cucumber, shredded
50g shredded carrot
5 button mushrooms, shredded
2 black mushrooms, soaked and shredded
INGREDIENTS B:
2 tbsp oil,
1 tbsp shaoxing wine
1000ml water
1 block bean curd, shredded
SEASONING:
4 tbsp black vinegar
1 tbsp oyster sauce
1/2 tbsp light soya sauce
1 tbsp sugar,
1 tsp pepper
2 tbsp corn flour, mixed with 4 tbsp water, for thickening
2 eggs, beaten
METHOD:
Blanch ingredients A in boiling water for a short while. Dish up
Heat up 2 tbsp oil, add in shaoxing wine, water, bean curd, ingredients A and bring to boil.
Add in seasoning, thicken with corn flour water and bring to boil. Add in beaten egg, stir well and serve hot.