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[[ 石耳 ]] 豆腐汤此汤菜以石耳配豆腐为主料，经烹制而成。性味甘、平。李时珍称之其作用“胜于木耳”，具有清热解毒、止血、利尿、降压减脂作用，有较高的营养和治病作用。

2. 调料：精盐、 [[ 味精 ]] 、白糖、胡椒粉、鸡汤。 

2. 锅中放入鸡汤，加入味精、盐、胡椒粉、 [[ 白糖 ]] ，烧开后倒入碗内即成。 <ref>[https://new.qq.com/omn/20180819/20180819A027AL.html   石耳豆腐汤的做法——高血压食疗],太平洋亲子网 2011年5月24日</ref>