云耳金针蒸山药Steamed Huai Shan with Fungus
- Prep Time30 Mins
- Cook Time15 Mins
- Type
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【烹饪小贴士】金针带酸味，所以要飞水，除去异味。金针打结有口感。
Ingredients
材料A
Ingredients A
材料B
Ingredients B
调味料
Seasoning
Directions
Step 1
将金针浸软挤去水份。Soak dried tiger lily until soften and squeeze out excessive water.
Step 2
把腌制大头菜切粗丝，泡水至适合的咸度。Sliced salted pickled mustard head and soak until saltiness reduced.
Step 3
将材料B拌入调味料腌片刻，拌入水3汤匙。Marinate ingredients B with seasoning briefly，adds in 3 tbsp water.
Step 4
山药去皮，切长条，泡盐水片刻。Peel fresh Huai Shan，cut into long strips and soak in salted water for a short while.
Step 5
将材料B隔水蒸8分钟，开盖排上山药，再蒸5分钟即可。Steam all ingredients B for 8 minutes，add in Huai Shan and continue steam for another 5 minutes，done.
