材料：
嫩滑豆腐1盒
鮮中蝦8隻
帶子8粒
金華火腿50克
芫荽1棵（切碎）
油1湯匙
生抽1湯匙

做法：
中蝦去頭去殼去腸留尾，洗淨後抹乾
帶子洗淨，抹乾
金華火腿洗淨，切薄片
豆腐略為沖洗後，切成8片，置碟上
在豆腐上放上帶子、中蝦及金華火腿片
隔水蒸8分鐘
瀝去多餘水分後灒滾油及豉油
放上芫荽碎，完成


Ingredients:
1 box soft bean curd
8 fresh prawns
8 scallops
50g Jinhua ham
1 stalk coriander (finely chopped)
1 tbsp oil
1 tbsp soy sauce

Steps:
Remove head and shell of prawns. Devein. Rinse and pat dry.
Rinse scallops, pat dry.
Rinse Jinhua ham. Cut into thin slices.
Rinse bean curd. Cut into 8 slices. Arrange on plate.
Place scallops, prawns and Jinhua ham on bean curd pieces.
Steam over boiling water for 8 minutes.
Drain off excess water. Drizzle hot oil and soy sauce.
Add chopped coriander. Done.