Shiitake mushrooms and small tang vegetables are ordinary vegetables, but we can always see them at Chinese wedding banquets, why can it be boarded together with the abalone thorn belly, do you know? Teacher Zhang, who has been a Chinese food chef for more than ten years, told everyone that in order to make the double mushroom grilled bile delicious, first of all, the fresh mushroom chicken soup used in the sauce must be boiled well, from the selection of fresh mushrooms, chicken feet, pig skin, to the foaming hair, boiling broth... These few steps alone would take almost three or four hours. This dish is very time-consuming and laborious to work with, and this is where the delicacy lies. In addition, the small tang vegetables are not easy to grab and use, only the most tender and juicy part of the heart can be selected to be blanched, so that the tender and sweet of the small tang vegetables can be perfectly presented.
Ingredients: Tang chinese cabbage (1 kg), dried shiitake mushrooms (80g), fresh mushrooms (150g)
Seasoning: sliced ginger, green onion, chicken feet, pork skin (fatty flower meat)
Seasoning: cooking oil, salt, sugar, chicken powder, oyster sauce, dark soy sauce, corn starch (each appropriate amount)
1. Soak the dried mushrooms in water for about 2 hours until soft. Remove the roots of the mushrooms with a knife and make a cross on top. Dried and fresh mushrooms should fly water.
2. Wash the small tang vegetables, remove the large leaves, leave the tender green and crispy hearts, and change the knife. The big cuts are four open and the small cuts are opened in two.
3. Put the oil in the pot and stir-fry the ginger slices, add the cooking wine and add the double mushrooms, chicken feet, pork skin, and water. Bring the water to a boil, add the seasonings, bring to a boil and simmer over low heat for 1 hour. After the mushroom soup is boiled out, the double mushroom and the soup are retained separately.
4. Heat the oil, sauté the chives and ginger slices, stir-fry the cooking wine until fragrant, then add the mushrooms and stir-fry evenly. Then pour in an appropriate amount of water and cook for about 5 minutes. Then add salt, sugar and oil to water to taste. Once the mushrooms have a base flavor, you can pick out the ginger slices and green onions in the pot and throw them away.
5. Let the double mushrooms boil into the bottom flavor at the same time, take another pot of boiling water, blanch the small begonia dish. The boiling water should be seasoned with oil, salt and sugar, and the water can be fished out after the water is boiled, and the dish will become soft and yellow after cooking for too long.
6. After the double mushroom has a base flavor, add oyster sauce, pepper and sesame oil to the pot to make the mushroom more umami. Then turn off the heat, use corn starch water to slowly contour, the sauce is thick enough to hang the spoon, put the old soy sauce color, a little raw oil hanging tail oil can be.
6. Plate the small tang vegetables, then spread the double mushrooms on the vegetable noodles, drizzle the mustard juice on the vegetable noodles, and finish.
Written/Photographed by: Information Times reporter Zhou Lele
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