材料 Ingredients
| 上海雲吞皮 約20塊 | 20 Wonton pastry |
| 雞肶菇 (中size) 3條 | 3 King oyster mushroom (medium size) |
| 乾貨 (黑木耳、金針、乾雜菌) | Fungi (Black fungus, lily buds, dry fungus) |
| 鹽 少許 | Salt |
| 麻油 少許 | Seasame oil |
| 調味雜菌 For seasoning fungus | |
| 黑松露菌醬 | Black truffle sauce |
| 營養酵母 | Nutritional Yeast |
| 岩鹽 | Rock salt |
做法 Method
- 雞肶菇切細粒，放鹽等菇自然出水，揸乾水份
Cut the king oyster mushroom into small pieces. Add some salt to let the mushroom dehydrate naturally.
- 乾貨全部浸泡至軟身，切細粒及揸乾水份（如太硬可出一出水）
Soak the dry fungus until soft. Cut into small pieces and then sqeeze the water out. (If it is still too hard, you may blanch it)
- 全部粒粒加調味料拌勻
Mix the seasoning with the mushrooms.
- 包雲吞（唔識點包可上Youtube search)
Wrap the wonton (can search for method on Youtube)
- 煲水，加鹽及麻油，水滾落雲吞煮兩三分鐘（其實見浮起漲卜卜就得啦！）
Boil the water with some salt and seasame oil. Add the wonton to cook for 2-3 until float.
Special thanks to Moni Wong for the recipe.
