津白冬菇汤 / Chinese Cabbage with Mushroom Soup

材料：

皇芽白 - 半个 （把老叶摘除掉）
冬菇 - 3-5朵 （泡软，切除蒂）
红萝卜丝 - 15克
芫荽 - 少许 （点缀）
鸡汤 - 1公升

做法：

将鸡汤，冬菇和白菜放进炖盅里头；盖上盖子，隔水蒸1.5 - 2小时。
打开炖盅的盖子，加入红萝卜丝，再回锅蒸多10分钟即可。
吃的时候撒入芫荽即可。

小明小贴士：

你也可以用娃娃白来取代皇芽白。如果要增加鲜味也可以加入几颗干贝提鲜。

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Ingredients:

Chinese Long Cabbage - 1/2 (remove older leaves)
Chinese dried mushroom - 3-5 pcs (soaked till soft; remove stem)
Carrot shreds - 15gm
Chinese Parsley - a small handful (for decoration)
Chicken Stock - 1 L

Method:

Put chicken stock, mushroom and cabbage in a deep soup dish, cover well and steam it for 1.5 - 2 hrs.
Add carrot into the soup stock and continue to steam for another 10mins.
Sprinkle chinese parsley just before serving.

Small Ming's Tips:

You may substitute the Chinese long cabbage with the baby cabbage. Add a few pieces of dried scallop for additional flavouring enhancement.