鮮菇蘿蔔湯

材料
13 朵(去蒂)鮮花菇
4 朵杏鮑菇
13 朵鮮蘑菇
1 包鮮金針
3 瓣(切片)蒜瓣
6 條(切段)甜豆
4 片(切絲)紅蘿蔔
1/2 小匙麻油

調味料(混合)
1 大匙鮑魚汁
1/4 小匙鹽
1/2 小匙味精
1/2 小匙左口魚粉
1/2 大匙紹興酒

做法
1. 將材料洗淨，瀝乾。
2. 慢火燒熱1/2大匙的油及麻油，把蒜片爆香後取出，倒入600毫升清水煮滾。
3. 將所有菇類置入，開大火煮1分鐘，最後加入甜豆、紅蘿蔔、和混合調味料煮2分鐘即可上桌。

INGREDIENTS

•13 black mushrooms (remove stalk)
•4 apricat baomushroom
•13 fresh button mushrooms
•1 packet enokitake mushrooms
•3 garlic cloves (sliced)
•6 honey peas (sectioned)
•4 carrot slices (shredded)
•1/2 tsp sesame oil
SEASONING (mix well)

•1 tbsp abalone sauce
•1/4 tsp salt
•1/2 tsp monosodium glutamate
•1/2 tsp sole fish powder
•1/2 tbsp Shaoxing wine
METHOD
1. Rinse all the ingredients and drain well.
2. Heat up 1/2 tbsp oil and sesame oil over low heat to saute sliced garlic till fragrant. Remove fried sliced garlic, pour in 600ml water, bring to a boil.
3. Add in all the mushrooms, cook over high heat for 1 minute. Lastly, add in honey peas, carrot slices and seasoning mixture cook for 2 minutes. Serve immediately.

Source : 馬來西亞路邊攤精選小食（系列2）