Thursday, March 08, 2007

Braised Mushrooms

This recipe will only give the ingredients and techique used because that was how I cooked this dish.


Dried Chinese mushrooms
Dried lily buds
Dried beancurd rolls
Dried wood ear fungus
Fa cai (optional)


Oyster sauce
Dark soy sauce
Light soy sauce
A little chicken stock granules


1. Soaked all the dried ingredients with boiling hot water until soften.

2. For the mushrooms, cut the stem off of each mushroom. For the lily buds, cut the top harder part off (like a black tip) and tight it into a knot. If you used pieces of big woodear, just cut it into smaller pieces. Cut the beancurd rolls into 1 inch pieces.

3. In a big saucepan, add some water to boil. When boiled, add the mushrooms, beancurds, woodear and (A). Let it simmer for an hour or so. Lastly add in the lily buds and fa cai (if used) and let it simmer for 5-10 mins. Serve hot!

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