2 pieces of soft tofu, 40g dried brown sword belt mushrooms, 175g fresh shiitake mushrooms, 175g fresh straw mushrooms, 13g ginger, 1 clove of garlic, 2t instant shrimp roes, 2,5 cups of oil, some salt, 1 cup of hot water.
SEASONINGS:
(1) 1t Shaoxing wine.
(2) 1 cup of chicken stock, 2t oyster sauce, 1T light soy sauce, 1/2t sugar.
(3) 1/2t potato starch, 1/4 cup of water.
(4) 1/2 cup of chicken stock.
(5) 1t sesame oil.
PREPARATION :
1. Peel, rinse and slice ginger.
2. Rinse dried brown sword belt mushrooms; Soak in 1 cup of hot water till soft; Remove and arrange in a steaming plate; Pour the soaking water into the plate; Add 2 slices of the ginger and 1t oil in the plate.
3. Arrange a steaming rack in a deep wok; Pour water into the wok till 1/4 height of the plate; Bring to the boil over a high heat; Arrange the plate on the rack; Cover the wok with a lid; Steam over a high heat for 20 minutes; Turn off the heat; Remove.
4. Soak tofu in water with some salt for 15 minutes; Remove; Blanch in boiling water for 10 seconds; Remove; Soak in iced water for 5 minutes; Remove; Cut into pieces.
5. Rinse straw mushrooms; Make cross-incission on each; Blanch in boiling water for 20 seconds; Remove and drain.
6. Rinse shiitake mushrooms; Discard the stems; Blanch in boiling water for 20 seconds; Remove and drain.
7. Peel, rinse and mince garlic.
8. Add 2 cups of oil to a wok; Bring to the boil over a high heat; Deep-fry the tofu over a medium heat till golden brown; Turn to a high heat; Deep-fry the tofu over a high heat for 10 seconds; Remove and drain; Turn off the heat; Set the oil aside.
9. Add seasoning (3) to a bowl and mix well.
10. Heat a non-stick wok with 2T oil over a high heat; Stir-fry the minced garlic over a low heat till fragrant; Add the brown sword belt mushrooms and straw mushrooms; Stir-fry over a high heat briefly; Add the water from steaming the brown sword belt mushrooms; Stir-fry over a medium heat till dry; Add seasoning (1) and stir-fry over a medium heat briefly; Add seasoning (2); Bring to the boil over a medium heat; Add the tofu; Cook over a medium heat for 5 minutes; Add seasoning (4); Cook over a low heat for 5 minutes; Add the seasoning (3); Stir-fry over a low heat till mixed; Add shrimp roes; Stir-fry over a low heat till mixed; Add seasoning (5) and stir-fry over a low heat till mixed. Ready to serve.
COOKING TIPS:
Blanching in boiling water and ice bath can make tofu less easy to fall part.
