Posts Tagged black fungus

Black Fungus with Mashed Garlic

May 10th, 2011 Posted in Vegetable recipes | no comment »

Black Fungus with Mashed Garlic

Black Fungus with Mashed Garlic is a delicious and attractive dish.

This is a good appetizer to prepare in summer. Black Fungus with Mashed Garlic

is simple to cook, but is highly nutritious. Many important vitamins and minerals are found in black fungus, including pectin, vitamins, inorganic salts, amino acids, phosphorous and acid amylase. In addition to the garlic, it is really a healthy dish.

Ingredients for Black Fungus with Mashed Garlic:
1 fresh red chili

1 fresh yellow chili
dry black fungus, 50 g
chopped garlic
red chili oil
sesame oil
salt
white vinegar

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Black Fungus with Mashed Garlic:
1.Soak the dry black fungus in cold water for 20-30 minutes until they fully expands. Wash and clean them well, and get rid of the stems with scissors. Clean the red and yellow peppers with water after removing the seeds, cut them into shreds, and put into a plate.

2.Half fill a wok with water, bring the water to boil. Add the processed black fungus, and stir and blanch for 2-3 minutes. Then pick them out of the wok, and remove excess water through a colander. Put them into a soup bowl filled with cold water to cool for a while.

3.Remove the excess water through a colander again. Pour the water away, and put the black fungus back to the soup bowl. Add in chopped garlic, red and yellow pepper shreds, white vinegar, salt, red chili oil and sesame oil. Stir well with chopsticks or a spatula until mixed.

Chicken Buns

Mar 3rd, 2011 Posted in Dim Sum recipes | no comment »

Chicken Buns

Ingredients for Chicken Buns:
8 oz. steamed bun flour
1/2 tablespoon oil
1/2 cup milk
1/4 cup sugar
1/4 teaspoon lime juice (optional)

Chicken Buns Filling:
8 oz. skinless and boneless chicken breast (cut into small pieces)
1 big leave of napa cabbage (finely shredded)
2 dried black fungus or dried shitake mushrooms (soak in hot water to soften, then diced into thin strips/pieces)
Some cilantro leaves (chopped coarsely)
1/4 teaspoon salt
1/2 teaspoon sugar
3/4 teaspoon corn starch
1/4 teaspoon chicken bouillon powder
1/2 teaspoon fish sauce
3 dashes white pepper powder

Directions to cook Chicken Buns:
1. Follow the instructions of the steamed bun flour, mix it with milk, sugar, and oil. Knead the dough for 15 minutes or longer until it becomes soft and smooth. Roll the dough into a cylinder (about 1.5 inches in diameter). Cover them with a wet towel and set aside. Mix the chicken buns filling ingredients and set aside.
2. Take a small piece of parchment paper and cut it into 1.5 x 1.5 inch squares.
3. Cut the dough into small pieces (about 1 inch thick) and use a rolling pin to flatten it. Put about 1 teaspoon+ filling into the center. Pleat the dough and seal it tight with your finger tips. Place it on top of a paper square. Repeat until you finish the dough and ingredients.

steamed chicken buns

Cook’s Note:
Adding a few drops of white vinegar into the boiling water would make the steamed chicken buns whiter. Adding a few drops of lime juice into the dough makes the buns whiter, too.