Braised mung bean vermicelli with beancurd and mushrooms支竹冬菇燜粉絲

Braised mung bean vermicelli with beancurd and mushrooms

Ingredients:
Beancurd appropriate amount
Mushrooms 6 Nos.
Mung bean vermicelli 4 taels (about 150g)

Preparation:
1. Mushrooms, soak in tap water until they turn soft. Remove anchors.
2. The vermicelli, soak in tap water until it turns soft.
3. The beancurd, soak in tap water until it turns soft.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put mushrooms in wok, fry well.
3. Add in 2 big cubes of rock sugar.
4. Turn to low flame. Add seasoning:
a. Vegetarian oyster sauce 0.5 tbsp
b. Light soya sauce 0.5 tbsp
c. Dark soya sauce 1/3 tbsp
Add in 350ml of boiled-up water. Heat up at high flame. Braise for 5 minutes.
5. Beancurd, rinse 2-3 times. Drain. Cut in lengths.
6. Mushrooms have been braised for several minutes, add in beancurd, braise for 5 minutes.
7. Turn to high flame. Add in the vermicelli, braise until the sauce becomes thick.
8. Complete. Put on plate. Serve.

支竹冬菇燜粉絲

材料：
支竹適量
冬菇6隻
綠豆粉絲4兩（約150克）

處理：
1. 冬菇，清水浸軟，去椗。
2. 粉絲，清水浸軟。
3. 支竹，清水浸軟。

烹調：
1. 大火在鑊內燒熱油一湯匙。
2. 放冬菇在鑊內，爆香。
3. 加入冰糖2大粒。
4. 轉慢火，加入：
a. 素食蠔油半湯匙
b. 生抽半湯匙
c. 老抽1／3湯匙
加入大滾水350毫升，大火滾起，燜5分鐘。
5. 支竹，清水沖洗2至3次，擎乾水，切段。
6. 冬菇已燜了幾分鐘，加入支竹，燜5分鐘。
7. 轉大火，加入粉絲，燜至收汁。
8. 完成，上碟，可享用。