大海榄豆腐羹Tofu Soup with Herbs

【材料A】
大海榄8粒（泡发）

【材料B】
豆腐1盒（切小块）、青豆50克、鲜莲子半杯（煮软），鲜金针菇1包、腌素鸡50克、香菇2朵、红萝卜30克（切小粒）、水500毫升、姜丝少许

【调味料】
浓缩斋汤2大匙、盐1/2茶匙、麻油、胡椒粉少许

【勾芡】
风车粉2大匙、水2大匙

【做法】
1.烧热2大匙油爆香姜丝、冬菇粒和素鸡。加入红萝卜、金针菇及莲子拌炒。接着倒入水煮沸。
2.加入豆腐粒及青豆，调味和勾芡后加入大海榄即成。

【Ingredients A】
8 pcs Pang Da Ha (sterculia seed,soaked)

【Ingredients B】
1 box tofu (cut nto cubes), 50g peas, 1/2 cups fresh lotus seeds (cook until soften), 1 pkt fresh tiger lily, 50g marinated mock chicken, 2 pcs mushroom, 30g carrot (diced), 500g water, some shredded ginger

【Seasoning】
2 tbsp concentrated vegetarian stock, 1/2 tsp salt, dash of sesame oil & pepper

【Thickening】
2 tbsp premium tapioca flour, 2 tbsp water

【Method】
1.Heat 2 tbsp oil, sauté ginger, mushroom, mock chicken until fragrant, toss in carrot, tiger lily and lotus seeds, stir well, pour in water and bring to a boil.
2.Once boiled, add in tofu, peas, seasoning and thickening, toss in Pang Da Ha, done.