Ingredients:
200g fresh Shiitake mushrooms
2 eggs
1 box of tender tofu
10g ginger slices
Half a carrot
400ml soup stock
A handful of shallot segments
Condiments: Salt, sugar, starch, cooking wine and sesame oil
Directions:
1. Prior to cooking, get rid of the stem of Shiitake mushroom, cut mushrooms into slices and go blanching for 3 minutes, then remove with a slotted spoon and set aside.
2. Peel the carrot, coarsely slice it up. Lightly cut tofu into dices.
3. Heat the wok, add a drizzle of oil, drop in ginger slices and stir till fragrant, then combine with Shiitake slices and saute for several minutes. Sprinkle with a spoonful of cooking wine, dump with 400ml of soup stock and maintain the heat for 15 minutes.
4. Let tofu dices join in, thicken with the mixture of water and starch.
In a bowl, crack the eggs and whisk well, then evenly pour into the wok. Before serving, add a drizzle of sesame oil and scatter with a handful of shallot segments.