黑松露雜菌上海雲吞 Black truffle mushrooms wonton

MoniWong

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

  1. 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.

  1. 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)

  1. 全部粒粒加調味料拌勻

Mix the seasoning with the mushrooms.

  1. 包雲吞(唔識點包可上Youtube search)

Wrap the wonton (can search for method on Youtube)

  1. 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.

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