茶树菇烧鹌鹑蛋Braised Cha Shu Gu with Quail Eggs

Directions

茶树菇是集高蛋白、低脂肪、低糖份，保健食疗于一身的纯天然、无污染食用菌菇食材。它的味道独具一格，鲜食脆嫩爽口鲜美，干品则具有类似奶油的浓香味，尤其用来炖汤，汤品总叫人回味无穷。

Step 1

茶树菇干品反覆洗净后用温水浸泡30分钟至软、去掉根部，抹干水份，备用。Wash the mushroom thoroughly and then soak in warm water for 30 minutes until soften; remove stems and pat dry.

Step 2

鹌鹑蛋水煮至熟后，剥壳备用。Hardboiled the quail eggs and shelled.

Step 3

将五花肉片干煸至出油后，下蒜茸翻炒。Sear pork belly in dry wok until oil emerged; add in garlic and saute until fragrant.

Step 4

下所有的调味料，翻炒至上色后，加入茶树菇和½杯水，焖煮至滚。Toss in all seasoning; and then add in water and simmer until boiled.

Step 5

下鹌鹑蛋和胡萝卜，翻炒至收汁后，熄火上碟，撒上适量葱花，趁热享用。Add in carrot and quail eggs, braise until gravy reduced; off heat and dish out, garnish with spring onion, done.