STEAMING SEASONING----------------------------- 2 Ginger slices 2 Shallots 1/4 ts Salt 1 tb Chicken fat (or oil) 1 tb Stock (or water) * (or large fresh button -mushrooms) 1. Mix stir-fry seasoning ingredients well. 2. Remove stalks from mushrooms and discard. Soak mushroom heads for 20 to 30 minutes until soft, then steam with steaming seasoning ingredients for 30 minutes. Remove and stir-fry with stir-frying seasoning mixture until there is no liquid left. (If button mushrooms are used, soaking and steaming is not necessary. Instead, simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.) From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986. Posted by Stephen Ceideberg; October 26 1992.
????Ingredients: Dried shiitake mushrooms - 100 grams Lettuce - as needed Garlic - 3 cloves Ginger - as needed Oyster sauce - 2 tablespoons Shaoxing wine - 1 tablespoon Rock sugar - 1 small piece Salt, sugar, chicken powder, starch water, oil - as needed
????Cooking Directions: 1️⃣ Soak the shiitake mushrooms until they are soft, and reserve the water. 2️⃣ Heat the wok and add some oil. Stir-fry the ginger and garlic until slightly browned, then add 1 tablespoon of Shaoxing wine and cover the wok for about 15 seconds. If you find it difficult to add the wine to the hot wok, you can add the shiitake mushroom soaking water first, and then add the wine. Add the shiitake mushrooms, rock sugar, 2 tablespoons of oyster sauce, and chicken powder. Braise over medium heat for about 30 minutes. 3️⃣ Blanch the lettuce in boiling water, drain and set aside on a plate. 4️⃣ After tasting the mushrooms , add salt to taste. Thicken the sauce with cornstarch slurry, and pour it over the lettuce.
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