Ingredient and Portion
Steamed Huai Shan with Fungus Recipe 云耳金针蒸淮山食谱
Submit Recipe
Ingredients A：
200g fresh Huai Shan / 淮山 200克
3 tbsp water / 清水 3汤匙
Ingredients B：
30g baby black fungus / 云耳 30克（浸发）
20 pcs dried tiger lily (knotted) / 金针 20条（每条打结）
1 pc Chinese mushroom (shredded) / 冬菇 1朵（切粗丝）
20g salted pickled mustard head / 大头菜 20克（切粗丝）
some GouQi / 枸子 少许
juliennes ginger / 姜丝 适量
Seasoning：
1 tbsp soy sauce / 生抽 1汤匙
½ tbsp vegetarian oyster sauce / 素蚝油 ½汤匙
½ tsp sugar / 糖 ½茶匙
½ tsp mushroom stock granule / 花菇调味素 ½茶匙
¼ tsp corn flour / 生粉 ¼茶匙
1 ½ tbsp oil / 油 1 ½汤匙
200g fresh Huai Shan / 淮山 200克
3 tbsp water / 清水 3汤匙
Ingredients B：
30g baby black fungus / 云耳 30克（浸发）
20 pcs dried tiger lily (knotted) / 金针 20条（每条打结）
1 pc Chinese mushroom (shredded) / 冬菇 1朵（切粗丝）
20g salted pickled mustard head / 大头菜 20克（切粗丝）
some GouQi / 枸子 少许
juliennes ginger / 姜丝 适量
Seasoning：
1 tbsp soy sauce / 生抽 1汤匙
½ tbsp vegetarian oyster sauce / 素蚝油 ½汤匙
½ tsp sugar / 糖 ½茶匙
½ tsp mushroom stock granule / 花菇调味素 ½茶匙
¼ tsp corn flour / 生粉 ¼茶匙
1 ½ tbsp oil / 油 1 ½汤匙
Method
1. Soak dried tiger lily until soften and squeeze out excessive water.
将金针浸软挤去水份;
2. Sliced salted pickled mustard head and soak until saltiness reduced.
把腌制大头菜切粗丝，泡水至适合的咸度;
3. Marinate ingredients B with seasoning briefly，adds in 3 tbsp water.
将材料B拌入调味料腌片刻，拌入水3汤匙;
4. Peel fresh Huai Shan，cut into long strips and soak in salted water for a short while.
淮山去皮，切长条，泡盐水片刻；
5. Steam all ingredients B for 8 minutes，add in Huai Shan and continue steam for another 5 minutes, done.
将材料B隔水蒸8分钟，开盖排上山药，再蒸5分钟即可。
将金针浸软挤去水份;
2. Sliced salted pickled mustard head and soak until saltiness reduced.
把腌制大头菜切粗丝，泡水至适合的咸度;
3. Marinate ingredients B with seasoning briefly，adds in 3 tbsp water.
将材料B拌入调味料腌片刻，拌入水3汤匙;
4. Peel fresh Huai Shan，cut into long strips and soak in salted water for a short while.
淮山去皮，切长条，泡盐水片刻；
5. Steam all ingredients B for 8 minutes，add in Huai Shan and continue steam for another 5 minutes, done.
将材料B隔水蒸8分钟，开盖排上山药，再蒸5分钟即可。
Recommend
You might be also interested in...
Top