〖Main ingredient〗Bean curd bamboo 150 grams, mung bean sprouts, black fungus each 100 grams,

〖Seasoning〗20 grams of peanut oil, sesame oil, 5 grams of salt, 2 grams of monosodium glutamate, 15 grams of starch, 10 grams of ginger, 200 grams of soybean sprouts soup.

〖Features〗This dish is rich in protein, fat, carbohydrates and calcium, phosphorus, iron, zinc, vitamin C and other nutrients, has a tonic gas stomach, moistening dryness, diuresis and swelling, can treat high blood pressure

〖Practice〗The bean curd bamboo put in a pot, poured into the boiling water to cover tightly, soak to no hard heart when fish out, cut into 3-4 centimeters long section.

2, ginger clean, cut into pieces; mung bean sprouts choose to wash, let go of the water blanch a little fished out; black fungus choose to wash, will be large torn into small dots, can also be in the boiling water over a little fished out.

3, frying pan on the fire, put the oil hot, under the ginger slightly fried, into the mung bean sprouts, black fungus stir fry a few times, add soybean sprouts soup, salt, monosodium glutamate, pour into the bamboo, burn slowly over low heat for 3 minutes, turn on the heat to collect the juice, thickening with water starch, dripping into the sesame oil, into the plate that is complete.