Steam Cellophane Noodle and Vegetables

An easy and healthier menu, put everything into a plate/tray and steam to cooked. Sounds simple right?

Ingredients

• cellophane noodle     冬粉
• bean curd sheet    腐竹
• bean curd puff    豆腐卜
• cauliflower    包菜花
• tomato    番茄
• napa cabbage/chinese cabbage     黄芽白/大白菜
• oyster mushroom    蚝菇
• garlic    蒜
• dried scallop stock    干贝高汤
• light soy sauce    酱油
• pepper    胡椒
• rice/ginger wine    米/姜酒
• sesame oil    麻油

Steps 

1. Soak the bean curd sheet and cellophane noodle into water until soften.    腐竹和冬粉泡水浸软。
2. Chop the garlic. Cut other ingredients into desire size.    蒜切末，其它材料切成喜欢的大小。
3. Layer the plate with cellophane noodle, then bean curd sheet, bean curd puff, oyster mushroom, tomato, cauliflower, chinese cabbage, garlic.    盘里铺一层冬粉，然后腐竹、豆腐卜、蚝菇、番茄、包菜花、大白菜、蒜末。
4. Mix and stir the dried scallop stock with light soy sauce, pepper, sesame oil, rice/ginger wine. Pour into the plate of vegetable and steam for about 10 minutes.    干贝高汤加入酱油、胡椒、麻油、米/姜酒拌匀；倒入排好的菜里蒸约10分钟。