2 boxes of bean curd, 50g ham, 25g bamboo shoot, 25g dried mushrooms, salt, gourmet powder, shredded chives and ginger, light soy

RECIPE

1. Slice the bean curd into pieces 6 cm long, 3 cm wide, 1 cm thick. Slice the ham, bamboo shoot, dried mushrooms into thin pieces 4 cm long, 2 cm wide. Place the slices of bean curd, ham, bamboo shoot, dried mushrooms in a dish in order.
2. Dust the salt, gourmet powder on the bean curd slices and other slices, then steam them in a food steamer for 5 minutes, then take out and sprinkle shreds of chives and ginger, pour hot oil and little light soy on them.