酱烧猴头菇Braised Lions Mane Mushroom

蔬菜洗净切块，备用；将猴头菇反覆用清水洗净，浸泡至软后，挤出所有水份，去菇蒂，用手掰成一口大小，备用。Wash vegetables and cut into pieces; wash Lions Mane mushroom thoroughly and soak until soften; squeeze out water, remove stems and tear into pieces by hand.

将作法1的猴头菇放进一锅滚水内，煮约3分钟后，浸泡约60分钟后，捞起挤出所有水份，再用清水清洗至水清澈为止（这方法可以去除猴头菇的苦涩味），备用。Boil Lions Mane mushroom in a pot of water for about 3 minutes; and then soak for 60 minutes; squeeze out water and wash under tape water until water runs clear (this is to remove its bitterness)

将所有的腌料，混合均匀后，倒入作法1的猴头菇内，迅速抓匀，加入粟米粉，抓匀，备用。Pour condiments over Lions Mane mushroom and marinate; and then mix in corn flour.

冷油下锅，待油温升上180度后，将作法2的猴头菇炸至酥脆，捞起沥干油分，备用。Heat oil until 180°C , deep fry Lions Mane mushroom until crispy; drain.

另取一锅，下1汤匙食油，将姜片爆香后，下玉米笋和所有酱料，炒匀后下纯净水，煮至滚。Heat 1 tbsp oil in another clean wok, saute ginger until fragrant, add in baby corn and all sauce ingredients; add water late and bring to boil.

下胡萝卜和毛豆，继续煮滚，下作法3的炸猴头菇，盖上盖子，焖1分钟，熄火前，下黑醋和麻油，拌匀后，即可上碟享用。Add carrot and sweet pea, continue cooking; and then toss in Lions Mane mushroom, cover lid and simmer for 1 minutes; toss in vinegar and sesame oil just before dishing out.