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海鮮豆腐燴白蘑菇

材料: 
白蘑菇200克
豆腐100克
魷魚和蝦仁30克
生薑1片
料酒、生抽、糖、濕澱粉、鹽、胡椒粉、花生油適量

做法:
1.蘑菇洗淨切片,豆腐切四方塊。
2.鍋中入油加熱,放入生薑、魷魚和蝦仁,料酒翻炒約1分鐘,加入蘑菇炒約2分鐘,再加入豆腐,半杯水燉2分鐘,拌入濕澱粉勾芡,最後以生抽,糖,鹽,胡椒粉調味即可享用。

Braised Tofu and White Button Mushroom with Seafood

Ingredients:
White button mushrooms 200g
Tofu 100g
Squid and shrimp 30g
Ginger 1 slice
The right amount of cooking wine, light soy sauce, sugar, wet starch, salt, pepper, peanut oil. 

Preparation:
1.Mushrooms washed and sliced. Cut tofu into cube.
2.Heat oil in a wok, add ginger, squid and shrimp, cooking wine and stir-fry for 1 minute, add mushrooms stir-fry for 2 minutes, then add tofu,a half cup of water and simmer for 2 minutes, mix with wet starch to thick, seasoning with soy sauce, sugar, salt and pepper.