材料：
娃娃菜2棵
本菇100克
雲耳100克（已浸泡）
金華火腿50克
雞湯400毫升
薑3片

做法：
娃娃菜洗淨，縱切兩份
雜菌洗淨
金華火腿洗淨，切幼絲備用
煲滾雞湯，下金華火腿、薑、娃娃菜、雲耳及本菇
煮10分鐘，完成


Ingredients:
2 baby Tianjin cabbages
100g shimeji mushroom
100g black fungus (Soaked and expanded)
50g Jinhua ham
400ml chicken broth
3 ginger slices

Steps:
Rinse baby Tianjin cabbages. Cut into two lengthwise.
Rinse and shred fungus and mushroom..
Rinse Jinhua ham. Cut into thin strips.
Boil chicken broth. Add ham, ginger, baby Tianjin cabbages, fungus and mushroom.
Cook for 10 minutes. Done.