银耳烩锦绣Braise White Fungus

【材料】
白木耳30克（浸发撕小片）、鲜鱿鱼1条、瘦肉100克、虾仁100克、三色豆2汤匙、草菇5粒（切半）、蘑菇3粒(切片)、蛋白2粒（最后下）、高汤3杯

【调味料】
盐1⁄2茶匙、味精1茶匙、胡椒粉少许、麻油少许、粟粉水适量（勾芡）

【做法】
1.将鲜鱿鱼去膜切丝；虾仁切粒；瘦肉切丝，加入少许粟粉、水和油拌一拌，备用。（图1-3）
2.煮滚高汤，加入全部材料煮滚及熟。（图4-6）
3.倒入调味料并勾芡煮滚，拌入蛋白拌匀即可。（图7）

【Ingredients】
30g white fungus (soaked and tear into small pieces), 1 squid, 100g lean meat, 100g shrimp, 2 tbsp frozen vegetable, 5 pcs straw mushroom (halved), 3 pcs button mushroom (sliced), 2 egg white (add last), 3 cups stock

【Seasoning】
1⁄2 tsp salt, 1 tsp MSG, dash of pepper and sesame oil, some starch for thickening

【Method】
1.Devein and julienne squid; dice prawns; julienne and marinate lean meat with some corn flour, water and oil.(pic 1-3)
2.Bring stock to boil, add in all ingredients and boil until cooked.(pic 4-6)
3.Add in seasoning and thicken with some starch; and then stir in egg white, done.(pic 7)