Braised Kao Fu with Wood Ear Mushrooms

Name: Braised Kao Fu with Wood Ear Mushrooms
Ingredients: appropriate amount wheat gluten; appropriate amount wood ear mushroom; appropriate amount garlic; appropriate amount ginger; secret red brais sauce, 2 tablespoons; appropriate amount chicken extract; sugar, 2 teaspoons; appropriate amount salt

Kao fu easily sticks to the pan, so it is best to cook it in a non-stick pan. Before cooking, the kao fu should be blanched in boiling water to remove any raw odors. Finally, when reducing the sauce over high heat, do not let it dry out completely; leaving a little liquid makes the kao fu much tastier as it soaks up the flavorful broth.

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Braised Kao Fu with Wood Ear Mushrooms is a classic, comforting dish deeply rooted in Chinese home cooking. Known for its rich, savory flavors and satisfyingly chewy texture, the wheat gluten acts like a sponge, absorbing the sweet and savory soy-based sauce. Paired with the earthy crunch of wood ear mushrooms, this humble dish transforms into a deeply flavorful staple that is perfect as either a cold appetizer or a warm side dish.

Ingredients

wheat gluten appropriate amount

wood ear mushroom appropriate amount

garlic appropriate amount

ginger appropriate amount

secret red brais sauce, 2 tablespoons

chicken extract appropriate amount

sugar, 2 teaspoons

salt appropriate amount

Instructions

Step 1

Ingredients: baked wheat gluten, wood ear mushrooms, ginger, garlic

Step 2

Cut the baked wheat gluten into chunks, tear the wood ear mushrooms into small pieces, slice the garlic and ginger

Step 3

Seasonings: Lee Kum Kee Secret Red Braise Sauce, chicken essence

Step 4

Put the baked wheat gluten into a pot of boiling water and blanch for two minutes, remove and cool, squeeze out the water, and set aside

Step 5

Heat the wok and oil, put in the baked wheat gluten and pan-fry over low heat

Step 6

Wait until one side is slightly browned, then turn it over to fry the other side, add the garlic and ginger,

Step 7

After the garlic is fried until fragrant, add the wood ear mushrooms and stir-fry evenly

Step 8

Add an appropriate amount of water, two tablespoons of secret red braise sauce, two teaspoons of sugar, a little salt and chicken essence, and stir-fry evenly

Step 9

Cover and red braise for 5 to 6 minutes

Step 10

When the sauce is reduced to one-third, turn to high heat to reduce

Step 11

When the sauce is almost reduced, add a little cornstarch water, mix well and serve (do not reduce the sauce too dry)

Step 12

Plate