蒸玉子豆腐拌雜菌

材料：
雞蛋 2隻
稠豆漿 蛋的2倍
鹽 少許
薑片 2片
鮮菇 2隻
本菇 1包
雞肶菇 半條
辣椒 1隻
香菇粉 1湯匙
素蠔油 1湯匙
糖、胡椒粉 各少許

做法：
1. 打雞蛋，注入豆漿，下鹽，攪匀。
2. 豆漿蛋液過籂入碗中。蓋上保鮮纸，小火蒸約20分鐘。
3. 本菇切去根部，分開。鮮冬菇、雞肶菇切片。辣椒切幼。
4. 下油，爆香薑片、辣椒。
5. 下菇炒匀，下鹽、糖、香菇粉。
6. 蓋上，小火煮20分鐘。
7. 開蓋，下素蠔油、胡椒粉，炒匀，熄火。
8. 取出玉子豆腐，放上雜菌，完成。
Steamed egg tofu top with mixed mushrooms
Ingredients:
2 eggs
Thick soy milk (2 times amount of the total volume of the eggs)
A little bit salt
2 slices of ginger
2 pcs shiitake mushroom
1 pack of shimeji mushroom
1 pc of king oyster mushroom
1 Thai red chili
1 tbsp dried shiitake mushroom powder
1 tbsp vegetarian oyster sauce
A little bit sugar and ground white pepper

Steps:
1. Add eggs, soy milk, salt. Whisk all.
2. Sieve egg mixture into a plate. Cover with a piece of cling film. Steam around 20 mins over low heat.
3. Discard the tip of all kind of mushrooms and chop into pieces. Finely chop the chili
4. Add oil, fry ginger, chili.
5. Add mushrooms, season with salt, sugar, mushroom powder.
6. Cover the lid, cook 20 mins over low heat.
7. Open lid, add vegetarian oyster sauce, ground white pepper, mix well. Off heat.
8. Remove steamed tofu egg from wok, discard the wrap, pour mixed mushroom on top, serve hot.