How to Prepare Dried Shiitake Mushrooms
如何選擇和準備冬菇
Preparing dried shiitake mushrooms is quite easy. Just need to pick the right type of shiitake and when cooked correctly, it’s delicious, soft but firm with a bouncy texture. Comparable to abalone texture, this might be your vegetarian version.
Mrs. Yung (mom) prepares shiitake in advance and freeze them to use later for everyday use on special occasions. Having shiitake readily available for preparing grand Chinese New Year meals is a plus!
Ingredients:
140 g (14oz) Bitter Melon
4 Sticks of Imitation Crab Meat
5 ml Ice water
250 ml Ice cubes
2 tbsp Crushed peanuts
Dressing:
⅓ tsp Salt
3 tbsp Mayonnaise
1 tbsp Ketchup
Method:
Soak shiitake in water until soft enough for stem removal (roughly ½-1 hour). Use scissors and cut the stems off.
Coat shiitake with cornstarch or flour. Rinse shiitake thoroughly under a running tap and squeeze out excess water. Soak shiitake for 5 hours with clean water.
Squeeze out as much excess water as you can. Mushrooms can soak in more flavour. Add in marinade ingredients. Arrange shiitake on an oiled ceramic plate.
Steam shiitake in high heat for 20 minutes. Let cool and it’s ready to use immediately or freezing for later use.
Note:
Do not save initial soaking water. Water from the second soak can be saved for other cooking use.
Save and freeze shiitake stems for other uses, such as soup.
How To Choose Shiitake Mushrooms
Best to purchase from small shops that allows you to pick your own shiitake
Flower Shiitake Mushrooms 花菇 (HUA GU) are considered better visually and in quality
Cap patterns that looks like a turtle shell - tight, natural colour gradation on each tile
Thickness of mushrooms between medium to thick gives it the meaty texture
Curled inward edges to identify these mushrooms are more fresh and flavourful
Sizing of each shiitake when choosing, pick ones that are about a bite each
Freshness can be determined by the white to beige colour under the cap. When the colour is yellow, orange and dark, it’s too old.
如何選擇和準備冬菇
準備乾冬菇很容易。 只需要選擇正確類型的冬菇，如果烹飪得當，它美味可口，柔軟而結實，質地有彈性。 堪比鮑魚質地，這可能是你的素食版本。容太（媽媽）提前準備了冬菇，然冰冷凍以備特殊場合使用。提前準備冬菇非常方便！
材料:
冬菇 5安士
清洗:
生粉2湯匙 (或麵粉)
調味料:
酒1湯匙
糖1茶匙
生抽2茶匙
生粉1 1/2茶匙 (或麵粉)
生油1湯匙
做法:
冬菇加水浸軟，剪去腳，浸冬菇水不要。
加2湯匙麵粉撈勻揸片刻，冲洗净後揸乾，再加過面清水浸5小時，揸乾水份水留用。
放入蒸冬菇材料撈勻，排放碟上。
隔水蒸20分鐘後，取出灘凍安放盒中備用，放入雪櫃隨時備用，取出返煮熱食。
註:
不要保存第一次浸泡的水。 第二次浸泡的水可以留作其他烹飪用途。
保存並冰凍香菇莖以用於其他用途，例如煮湯。
如何選擇冬菇
最好從小商店購買，讓您自己挑選冬菇
花菇 (Flower Mushroom) 被認為喺視覺同質素上更好
蘑菇頂圖案看起來類似於龜殼 、 圖案緊密、顏色自然漸變
中厚之間的冬菇厚度最適合口感
冬菇邊向內捲曲更新鮮可口
選擇冬菇每個大約一口的
新鮮度可以通過冬菇下的白色到米色來確定。 當顏色是黃色、橙色和深色時，它就太舊了
