ofu and soak shiitake and black fungus in hot broth for 20
Soak black fungus in cold water until softened,
fermented tofu blocks, oyster sauce, mushroom seasoning, 1/2 teaspoon salt
135 degrees C).
Place black fungus in a large bowl and
nd chill paste.
Add black fungus mushrooms and sauce stir-fry
its reconstitute the dried black mushrooms and black fungus.
Take a small
ean thread noodle, cabbage, carrot, black fungus and mix. Season with light
0 minutes.
Soak dried black fungus with warm water until soft
Place the lily buds, black fungus, Shiitake mushrooms and tofu in separate bowls. cover each with boiling water and soak for 30 minutes. Drain the bowls and squeeze the excess water from the tofu. Cut the fungus into bite-sized pieces and halve the shiitake.
Heat the oil in a wok over high heat. Stir-fry carrot, celery and ginger for 30 seconds. Add soaked ingredients, remining ingredients and 1/4 cups water. Mix well. cover with a lid and cook for 3 minutes or until heated through. Serve.
ooked.
Add peas, cabbage, black fungus, celery and diced carrot and
Stir in the garlic, ginger, black beans, green onion and green
Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
bring back to a simmer and pour the eggs in a very thin stream over the surface.
Let stand for 10 seconds before gently stirring in the sesame oil.
Serve with a garnish of chopped scallions.
Put mushrooms and fungus into separate bowls.
Cover
In a large bowl, combine pork, mushrooms, onions, soy sauce, sugar, vinegar, shaoxing wine and garlic. Set aside for 10 mins.
Place a level tablespoon of mixture in the center of each wrapper. Brush edges with a little water then squeeze corners together to seal, forming 4 points.
Heat 2 1/2 inches of oil in a large wok over high heat. Deep-fry wontons for 4-5 mins, until blistered and golden. Drain on paper towels. Serve with dipping sauce.
Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
or remove dirt with small mushroom brush).
Melt butter and
Place garlic, onions and salt in a heavy-based pan.
Cover with all the mushrooms except enoki and cloud ear fungus.
Top with butter, olive oil and pepper and place over high heat for 5 minutes, without stirring, to allow flavours of the onions and garlic to penetrate the mushrooms.
Add wine and remaining mushrooms, stirring to combine.
Reduce heat and simmer, uncovered, for about 5 minutes, or until mushrooms are just tender.
Stir in parsley and serve.
Wash the fungus in warm water, drain, and cover with 2 cups boiling water.
Let soak until soft (15-20 minutes).
Drain the fungus and remove any stems or hard areas.
Wash in warm water and rinse 3 times.
Place in serving dish.
Combine stock, wine, soy sauce, and MSG (if using) in a pot over medium heat.
Bring to boil.
Ladle 1 cup of broth over the fungus and l0 minutes, then drain.
Reheat the remaining stock, add to the fungus, and serve.
gain.
Add the tofu, mushroom pieces, bamboo shoots, and day
Soak vermicelli and fungus in warm water 15 minutes.
Then squeeze out water; finely dice.
Mix first 8 ingredients in large bowl.
Scramble 1 egg in a small bowl.
Lay one lumpia wrapper on a plate and place 1 to 1 1/2 tablespoons to one side of the wrapper. Roll the wrapper.
Fold end over meat and roll halfway.
Turn up each side.
Roll the rest of the way and spread the end with egg (beaten).
Deep fry until golden brown (15 minutes).
Serve with fish sauce, hot rice and lettuce.