蠔皇炆花菇

材料

薑 少許

花菇 12隻

蠔油 4兩

冰糖 2粒

雞粉 少許

紹酒 少許

西生菜 1個醬料

水 6湯匙

糖 2½湯匙

生抽 2湯匙

麻油 少許

豆瓣醬 1湯匙

芝麻醬 3湯匙

做法

1. 預早1天浸好花菇

2. 把花菇椗去除，再用生粉洗淨，備用

3. 落油起鑊爆薑、落蠔油輕爆、讚紹酒，再落水、冰糖、雞粉調味

4. 滾起試味，再加入花菇用中火炆1小時

5. 煲水落鹽、糖、油，落西生菜，轉色撈起

6. 菜放底，花菇放面，再用炆花菇汁用1湯匙埋茨，淋面即成

Ingredients

5 pc Clear noodles

300g Chicken breast

300g Cucumber

Sauce

Pinch Ginger

12 pcs Dried Black Mushroom

4 tael Oyster Sauce

2 pcs Rock Sugar

Pinch Chicken Powder

Pinch Shaoxing Wine

1 Western Lettuce

Steps

1. Soak the dried mushroom 1 day in advance until it softens

2. Remove the mushroom stems, clean mushroom by corn starch, set aside

3. Heat a wok over medium-high heat. Add some oil to the heated wok. When the oil is hot, add the ginger slice, stir fry until aromatic. Then add oyster sauce, shoaxing wine, some water, rock sugar and chicken powder to taste

4. Add the soaked dried mushrooms, braise for 1 hour using medium heat

5. Use another pot, bring some water to boil and add salt, sugar and oil. Then add the western lettuce. Remove from heat when color turns

6. Put the lettuce on the plate, topped with mushrooms. Add 1 Tbsp corn starch water to the oyster sauce to thicken the sauce. Put the sauce on top of the mushrooms, and ready to serve