主要材料：Everbest铃铃卷
材料
蚝干8粒（浸泡4小时）、香菇6朵（焖煮2-3小时）、
鲍鱼1罐（4-5粒）、津白1粒、生菜2片、西兰花6朵、
EB火锅5宝、EB京都腐竹、EB虾滑、EB鱼籽福袋、
Everbest铃铃卷、蔬菜高汤2杯
酱料
蚝油1汤匙、酱油1茶匙、冰糖1粒、胡椒粒5粒、
嫩姜1片、料酒1汤匙、麻油少许、清水1杯
焖香菇酱料
酱油2汤匙、冰糖1粒（2寸大小）、
鲍鱼汁1汤匙、耗油1汤匙、麻油½茶匙、
清水2杯、蒜茸2汤匙、油2-3汤匙
做法
1．香菇做法：镬内热油，爆香蒜蓉至香，加入香菇以低温超1-2分钟。加入调味料继续焖煮30分钟。
2．取出香菇，在焖汁里加入2杯蔬菜高汤，煮成火锅汤底。
3．蚝干做法：将浸泡的耗干和酱汁料一起放入气压锅，焖煮20分钟。或者放入蒸炉蒸45-50分钟。
4．在一个大锅内烧热少许油，爆香姜片，放入津白和生菜。
5．陆续摆放其余材料，除了Everbest铃铃卷。
6．注入煮好的香菇汁蔬菜高汤及一碗清水，煮至滚。
7．准备享用时才放入Everbest铃铃卷烫三秒，即可趁热享用。
Main Ingredients: Everbest Ring Roll
Ingredients
8 pcs dried oyster (soaked for 4 hours),
6 pcs Chinese mushroom (sneaked for 2-3 hours) ,
1 can abalone (4-6 pcs), 1 whole Chinese cabbage (steam),
2 pcs romaine lettuce, 6 pcs broccoli (rosettes),
EB 5 in 1 Steamboat mix, EB Kyoto Yuba,
EB Prawn Paste, EB Fish Row Lucky Bag,
Everbest Ring Roll, 2 cups vegetable stock
Sauce
1 tbsp oyster sauce, 1 tsp soy sauce, 1 Small pc rock sugar,
5 cos pepper corn, 1 pcs young ginger (thumb size),
1 tbsp Chinese wine, Dash of sesame oil, 1 cup water
Sauce for mushroom
2 tbsp soy sauce, 1 pc rock Sugar (2 inch x 2inch),
1 tbsp abalone sauce, 1 tbsp oyster sauce, ½ tsp sesame oil,
2 cups water, 2 tbsp chopped garlic, 2-3 tbsp oil
Method
1.To prepare mushroom: Heat oil and sauté garlic till fragrant, add in mushroom and stir fry for 1-2 minutes on low fire. Add in sauce seasoning and braise for 30 minutes.
2.Remove the mushroom and add in 2 cup of vegetables stock into the pot, bring to a simmer to become steamboat soup.
3.To prepare oyster: Place soaked oyster and sauce ingredient in a pressure cooker and cook for 20 minutes. Or steam on stove for 45-50 minutes.
4.In a big serving pot, heat some oil, sauté ginger slices till fragrant, place the Chinese cabbage and lettuce.
5.Arrange all the ingredients accordingly except Everbest Ring Roll.
6.Then pour in mushroom sauce and vegetable stock and one bowl of water, bring to a simmer.
7.Put in Everbest Ring Roll for 3 seconds, then can enjoy it while hot.
