家传之宝——经典焖冬菇

家传炆冬菇

A）材料：

小花菇    150 克(浸水过夜)

醃冬菇：

糖            ½ 大匙

生粉        2 茶匙

B） 

桂皮        ½ 寸

八角        1 粒

老姜        1 块20克(拍松)

油            2 大匙

C）味料： 

盐            ¾ 茶匙

冰糖        20 克

素耗油    1 大匙

斋汤        ½ 茶匙

水            2½ 饭碗

D）勾芡：

风车粉    1 茶匙

水            2 大匙

做法：

小花菇浸软后剪去菇蒂，用手搾去水份，捞入½大匙糖和生粉醃片刻备用。

爆香(B)料，加入调味料(C)煮滚，倒入醃好的小花菇,沸滚后转慢火焖煮45分钟至花菇变软及汁浓即成。

提示：

醃过的花菇一定要待滚后才加入焖煮，这样才会更加软滑可口。

Braised Mushroom

(Mom's secret recipe)

A) Ingredients:

150g small shiitake mushroom(soaked in water overnight)

Marinade ingredients for mushroom:

½ tbsp sugar

2 tsp tapioca flour

B) 

½ inch cinnamon

1 star anise

20g old ginger (crushed)

2 tbsp oil

C) Seasoning ingredients:

½ tsp salt

20g rock sugar

1 tbsp veg.oyster sauce

½ tsp veg. stock

2½ rice bowl water

D) Batter for thickening：

1 tsp corn flour

2 tbsp water

Method:

1. Remove stems and squeeze out water from the floated shiitake mushrooms. Mix and marinade with ½ tbsp. sugar and 2 tsp tapioca flour. Set aside.
2. Saute ingredients(B), add seasoning(C)and bring to a boil. Add shiitake mushroom and bring to boil again and continue to simmer for 45 minutes under low heat until the gravy is thick and the mushrooms are soft.

Tips : 

Mushroom must be bloated and marinaded first. Cook mushroom only in boiling water to enhance smoothness and taste better.