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( for the Chinese translation please scroll down
中文翻譯文字在下方)
** Ingredients:
20g snow fungus
20g dried Shiitake mushrooms
50g vermicelli bean thread (glass noodles)
120g homemade kao fu (can be substituted with tofu)
200g Enoki mushrooms + 1tsp *homemade salt & pepper seasoning
3 slices of ginger
2 tbsp wine
a small bunch of coriander to garnish
rice vinegar or balsamic vinegar to serve
*Homemade salt & pepper seasoning :
( make and keep this in a jar and use it when you need it next time) :
2 tbsp salt
1 tbsp ground white pepper
1 tbsp ground Sichuan pepper
1 tbsp sugar
1 tsp natural mushroom seasoning
½ tsp five spice powder
2 tbsp chilli flakes
** Seasoning for the kao fu (or tofu if using) :
½ tsp salt
½ tsp ground white pepper
½ tsp mushroom seasoning
½ tsp sugar
1 tsp light soy sauce
½ tsp vegan oyster sauce
1 tbsp sesame oil
1 tbsp wine
1 tbsp corn starch
** Seasoning for the soup :
1 tsp salt
1 tsp ground white pepper
1 tsp mushroom seasoning
1 tsp sugar
1 tsp light soy sauce
1 tsp vegan oyster sauce
1 tsp Maggi liquid seasoning
2 tsp balsamic vinegar
1 tbsp sesame oil
1 tbsp wine
2-3 tsp dark soy sauce (to add colour)
** Corn starch slurry : 2 tbsp corn starch mixed with 2 tbsp water, for thickening the soup
** 材料:
雪耳 20g
乾香菇 20g
粉絲 50g
自製烤麩 120(可用豆腐代替)
金針菇 200g + 1 小匙 *自製椒鹽調味料
薑 3片
酒 2 大匙
1 小束香菜作裝飾
米醋或香醋佐餐用
*自製椒鹽調味粉 :
(餘下的調味料保存在瓶子裡,留作下次再需要時使用):
鹽 2 大匙
白胡椒粉 1 大匙
花椒粉 1 大匙
糖 1 大匙
天然蘑菇調味料 1 小匙
五香粉 ½ 小匙
乾辣椒籽 2 大匙
** 烤麩(或豆腐,如果使用的話)的調味料:
鹽 ½ 小匙
白胡椒粉 ½ 小匙
蘑菇調味料 ½ 小匙
糖 ½ 小匙
生抽 ½ 小匙
純素蠔油 ½ 小匙
芝麻油 1 大匙
酒 1 大匙
玉米澱粉 1 大匙
** 湯的調味料:
鹽 1 小匙
白胡椒粉 1 小匙
蘑菇調味料 1 小匙
糖 1 小匙
生抽 1 小匙
純素蠔油 1 小匙
美極鮮醬油 1 小匙
香醋 2 小匙
芝麻油 1 大匙
酒 1 大匙
老抽(增加顏色) 2 - 3 小匙
** 玉米澱粉漿:
2 大匙玉米澱粉加 2 大匙水拌合匀,作為湯汁勾芡之用
11 сен 2024