扣津白鲜菌Chinese Cabbage Mushroom Wraps

津白冲洗干净，切大块，把津白粗块放入热水中稍微烫至熟软，捞起待凉备用。Wash cabbage, cut in big slices, blanch in boiling water for 2-3 minutes, so that it is soft enough as a 'wrap'.

用一个大深碗，把津白整齐排入，叶块和姜片排在中心，用保鲜纸包好，大火蒸30分钟至熟。倒出水份，保留调味料用，然后倒扣放入深碗。Lay Chinese cabbage in a big bowl, put the ginger at the centre , wrap it and cover with cling paper, steam with high heat for 30minutes or till cooked. Gently place the bowl upside down onto a plate and carefully lift the bowl up to reveal the finished dish.

烧热1汤匙油，加入鲜菌炒香，再加入调味料煮至浓稠便可淋在津白上，趁热享用。Heat 1 tbsp oil in wok, sauté mushroom till fragrant, add in seasoning and cook till sauce thicken, pour on top of Chinese cabbage, serve hot.