酸辣羹 Hot and Sour Seafood Soup

材料A：

100g虾仁

100g海参，切丝

50g红萝卜丝

5粒蘑菇，切丝

2粒冬菇，浸软，切丝

材料B：

2大匙油

1大匙绍兴酒

1000ml水

1块水豆腐，切丝

调味料:

4大匙浙醋

1大匙蚝油

½大匙生抽

1大匙糖

1小匙胡椒粉

2大匙粟粉加入4大匙水拌匀，打芡用

2粒蛋，打散

做法:

1· 将材料A放进滚水中烫一烫，捞起。

2· 烧热2大匙油，加入绍兴酒和水，再加入水豆腐和材料A煮滚。

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**INGREDIENTS A: **

100g prawn meat

100g sea cucumber, shredded

50g shredded carrot

5 button mushrooms, shredded

2 black mushrooms, soaked and shredded

INGREDIENTS B:

2 tbsp oil,

1 tbsp shaoxing wine

1000ml water

1 block bean curd, shredded

SEASONING:

4 tbsp black vinegar

1 tbsp oyster sauce

1/2 tbsp light soya sauce

1 tbsp sugar,

1 tsp pepper

2 tbsp corn flour, mixed with 4 tbsp water, for thickening

2 eggs, beaten

METHOD:

Blanch ingredients A in boiling water for a short while. Dish up
Heat up 2 tbsp oil, add in shaoxing wine, water, bean curd, ingredients A and bring to boil.
Add in seasoning, thicken with corn flour water and bring to boil. Add in beaten egg, stir well and serve hot.