材料：
冬瓜500克
白蘑菇100克
料酒、鹽、濕澱粉、豆油、黃豆芽湯各適量

做法：
1、冬瓜洗淨，去皮去瓤。
2、去皮冬瓜沸水焯一下，撈出用涼水浸泡，再切成塊。
3、蘑菇洗淨，切塊。
4、炒鍋入油燒熱，放入豆芽湯，蘑菇，冬瓜塊，料酒，鹽，旺火燒沸，改小火，燒至蘑菇，冬瓜入味，用濕澱粉勾芡，即可出鍋裝盤食用。

Ingredients:
Wax gourd 500 G, White Button mushrooms 100G
Cooking wine, monosodium glutamate, salt, wet starch, soybean oil, soybean sprout soup–right amount each

Preparation:
1、Washed wax gourd, peeling and dug in the pulp.
2、Use the boiling water to blanch the peel wax gourd, remove and use the cold water to soak out, then cut into pieces.
3、Washed mushrooms, cut into pieces.
4、Frying pan on the fire, add the oil to heat, add soup of bean sprouts, mushrooms, wax gourd, cooking wine, salt, MSG, to boiling them with the high-temperature fire, change the low-temperature fire and braising mushrooms cooked, wax gourd flavor, with wet starch to thicken, and then can be out of the pot on the plate.