Stewed Chinese Black Mushrooms Food

TEA STEAMED CHINESE BLACK MUSHROOMS STUFFED WITH GARLIC-CHIVE FRIED RICE

Steps:

• Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes.
• Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy.
• Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX

CHINESE BRAISED STEW WITH BLACK MUSHROOMS AND FRIED TOFU

Steps:

• Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.

STEWED CHINESE BLACK MUSHROOMS.

Steps:

• Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
• Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
• Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
• Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
• They taste good fresh, but even better after a few days.
• Enjoy :).

STEWED MUSHROOMS

Steps:

• Combine the mushrooms and milk in a saucepan and bring to a boil over moderate heat.
• Reduce the heat and simmer for 10 minutes.
• Mash the butter and flour together with a fork to make a smooth paste.
• Stir the butter mixture into the mushroom and cook until thickened.
• Stir in the beaten egg and bring to a simmer - do not boil.
• Adjust the seasoning with salt and pepper.