Chinese Mushrooms With Cellophane Noodles
|Dried chinese mushrooms||4 Ounce (115 Grams)|
|Dried wood ear||1 Ounce (25 Gram)|
|Dried bean curd||4 Ounce (115 Grams)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Garlic||2 Clove (10 gm), finely chopped|
|Root ginger slice||2 , finely chopped (Fresh Ones)|
|Szechuan peppercorns||10 , crushed|
|Fermented bean curd||15 Milliliter (1 Tablespoon)|
|Soy sauce||30 Milliliter (2 Tablespoon)|
|Cellophane noodles||2 Ounce, soaked in hot water until soft (50 Gram)|
1. Soak the Chinese mushrooms and wood ears separately in bowls of hot water for 30 minutes. Break the dried bean curd into small pieces and soak in water according to the instructions on the packet.
2. Strain the mushrooms, reserving the liquid. Squeeze as much liquid from the mushrooms as possible, then discard the mushroom stems. Cut the cups in half if they are large.
3. The wood ears should swell to five times their original size. Drain them, rinse thoroughly and drain again. Cut off any gritty parts, then cut each wood ear into two or three pieces.
4. Heat the oil in a heavy-based pan. Add the garlic, ginger and Szechuan peppercorns. Fry for a few seconds, then add the mushrooms and red fermented bean curd. Mix lightly and fry for 5 minutes.
5. Add the reserved mushroom liquid to the pan, with sufficient water to completely cover the mushrooms. Add the star anise, sugar and soy sauce, then cover and simmer for 30 minutes.
6. Add the chopped wood ears and reconstituted bean curd pieces to the pan. Cover and cook for about 10 minutes.
7. Drain the cellophane noodles, add them to the mixture and cook for a further 10 minutes until tender, adding more liquid if necessary. Add salt to taste and serve.