焖冬菇 Stewed Mushrooms
- e-dolphin
- Feb 15, 2011
- 2 min read
学习烹煮焖冬菇。
A recipe for cooking stewed mushrooms.
准备红萝卜及芹菜：
红萝卜200克及芹菜300克。
切片，放入滚水煮5分钟。
准备香菇：
日本花菇200－300克
水滚后，加入一罐上汤，2－3汤匙日本蘸酱（Daiso可以买到，日本名称叫tsu you）或酱青，1汤匙麻油。转用中火焖煮香菇1小时。记得加水覆盖香菇。
转大火焖香菇半小时，直到水份减半为止。
准备上菜：
加入红萝卜及芹菜片。
用一小杯水加蜀粉，倒入锅中勾芡，搅拌均匀后，就可以上桌。
绿色环保：
为了环保节能减碳，我会选用水煮香菇10分钟后，然后放入焖烧锅焖煮香菇4－5小时。若要香菇软一些，可以隔夜焖烧。
Prepare Carrots & Celeries:
Carrot: 200 grams & Celery: 300 grams.
Slice and boil them in hot water for 5 minutes.
Prepare Mushrooms:
Japanese Mushroom 日本花菇: 200-300 grams.
Add a can of Chicken Stock, 2-3 tablespoon of Japanese Dipping Sauce (tsu-you which can be obtained from Daiso) or soya sauce, a tablespoon of Sesame oil and a teaspoon of Pepper. Boil the mushrooms with hot water for 1 hour. Add water from time to time to make sure the mushrooms are covered with hot water.
Boil the mushrooms for another 0.5 hours till half of the gravy is retained.
Final steps:
Add carrot & Celery slices.
Add a small cup of water mix with a table spoon of corn flour on the mushrooms.
Stir the ingredient to mix the corn starch evenly and it is ready for serving.
To go green:
I usually use Thermal pot to prepare the mushrooms. They are boiled for 10 minutes only and left inside the pot for at least 4-5 hours. You may leave it overnight to have softer mushrooms.
