CHINESE SOUP 1 -Seafood Mushroom Soup. 海鮮什菇豆付羹. (金銀珠寶堆滿盆）

Ingredients:-
1 kg. fish bones. Pan fry until brown, pour in water & boil to make broth.
1 pc. of fish (cut small squares)
8 pcs. Shrimps (cut small), 4 pcs. Scallops (cut small)
1 bowl of mushrooms (cut small pcs), 1 bowl of Enoki mushroom (diced)
1 bamboo shoot (cut small squares)
1 bean-curd (cut small squares), spring onion & parsley 1/2 bowl ( diced)

材料:-
魚骨 1 公斤，煎香熬成湯底，
魚柳 1 塊切粒，中蝦仁 8 只切粒，帶子 4 只切粒，
雞肶菇 1 碗切粒，金菇 1 碗切粒，
筍 1 只切粒，玉子豆付 1 条切粒，
葱及莞茜切碎。

Method:-
1) Fish, Shrimps & Scallops marinate with salt, pepper & oil.
2) Fish broth bring to boil, add both mushrooms, bamboo shoot,
cook for 15 minutes.
3) Add in all diced seafood & bean-curd cook for another 15 minutes.
4) Seasoned with salt , white pepper & light soy to taste. Add flour solution
to thicken the soup. Off heat. Stir in 1 egg white.
5) Put in soup pot to serve, sprinkle with diced spring onion & parsley.

做法:-
1) 鱼、虾、帶 子，下塩、古月粉及油稠味。
2）魚湯煮滾，下什菇、筍粒煮 15 分鐘。
3）加入所有海鲜粒和豆付再煮 15 分鐘。
4）下塩、古月粉、生抽稠味，下生粉水埋庆，熄火；攪入旦白 1 只。
5）倒湯料入湯窩內，洒上莞茜葱上桌。
# 可加些少絲瓜粒更添口感。